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Cheese-&-Spinach-Stuffed Portobellos

March/April 2009

Your rating: None Average: 4.1 (277 votes)

Here we take the elements of a vegetarian lasagna filling—ricotta, spinach and Parmesan cheese—and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce.



READER'S COMMENT:
"GREAT! I really loved this recipe and my husband liked it too. The only thing to keep in mind is not too add extra salt. the salt from the kalamata olives adds plenty of salt to the recipe. I will be making this recipe more and more!! "
Cheese-&-Spinach-Stuffed Portobellos Recipe

57 Reviews for Cheese-&-Spinach-Stuffed Portobellos

09/23/2009
Anonymous

These were very good indeed as a light dinner with side salad and garlic bread. I added some personal spices, including garlic, to my mixture, and a sprinkling of mozarella on top. Great easy dish!

Ms Jones, Milwaukee, WI

Comments
09/23/2009
Anonymous

My husband and I really enjoyed this. I followed Shannon's suggestions and used cottage cheese and an immersion blender. Came out great. Will definitely make again.

Marjorie, East Windsor, NJ

Comments
09/23/2009
Anonymous

These are so yummy! The first time I made them, I followed the recipe and they were a big hit. The second time, I changed a few things: I used goats milk feta instead of ricotta; garlic instead of Parmesan; and I added carrots to the filling. I put all filling ingredients in the food processor so it was nice and smooth in texture. Either way, these mushrooms are a healthy treat!

Emma, Burlington, VT

Comments
09/23/2009
Anonymous

Excellent dish and very easy to put together. Next time I might not add as much of the olive it calls for. I can't wait to make it again.

Lauren, Sacramento, CA

Comments
09/23/2009
Anonymous

A hint I received a long time ago from Cresent Dragonwagon (/Passionate Vegetarian/) is to use silken tofu (with seasoning) instead of ricotta in recipes. I was a skeptic initially (I love my cheese)... But one can't really notice the difference, and the nutrition benefits are phenomenal. Did that with this recipe but added a bit of parm into the tofu/ricotta. Fabulous. Will be a regular on the menu.

Aaltje, Chicago, IL

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