Cheese-&-Spinach-Stuffed Portobellos

From EatingWell: March/April 2009 — Subscribe Now!

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:

"I haven't tried this recipe yet, but i know I definitely will, and I am sure I'll love it! I make something similiar (portabello pizza) by just drizzling it with olive oil, adding some sliced tomatoes, basil, and mozzerella! Got the...

Cheese-&-Spinach-Stuffed Portobellos Recipe

Comments

Comment	Posted
These were so delicious and simple. I never cook, but I found this really easy to make and because the mushrooms come out looking just like the picture my friends were impressed. Jessica Kaleck, san diego, CA	8 weeks 4 days ago
I haven't tried this recipe yet, but i know I definitely will, and I am sure I'll love it! I make something similiar (portabello pizza) by just drizzling it with olive oil, adding some sliced tomatoes, basil, and mozzerella! Got the recipe from my Mother, but I Love It!! Could eat it every day! Melissa, Beavercreek, OH	8 weeks 4 days ago
Delicious and easy to make. I'll definitely be making this often. Marcia, Sandy Hook, CT	8 weeks 4 days ago
Totally easy to make, very delicious! Had a ceasar salad on the side. :) Mikki, New Bern, NC	8 weeks 4 days ago
I thought I'd give this a try, even though my youngest (9) does not like mushrooms- since it was in the kids section, I figured that maybe the flavor would be disguised ( a lot of kids don't like mushrooms!) I presented it as a "Porta" steak- ("porter" in RI sounds like that) it didn't matter- he had one bite of his supposed "steak" and made such a face that the rest of the family was cracking up. So, while the rest of the family liked this, I would not recommend serving this to kids who don't like mushrooms.... donna, Newport, RI	8 weeks 4 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago