Cheese-&-Spinach-Stuffed Portobellos

March/April 2009

Your rating: None Average: 4 (327 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.

"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

58 Reviews for Cheese-&-Spinach-Stuffed Portobellos

Tasty and quick!

I used cottage cheese in place of ricotta because I felt I could use the rest of the container more easily. I found a mushroom that was really fat and curved in so as to hold all the ingredients better. I also used my fave pizza sauce instead of marinara. And I only roasted for maybe 10 then put the topping in it and roasted for 15 minutes more. Then broiled it for a minute to brown parm. I removed it to a plate with tongs leaving most juice behind. Had a few little pieces of french bread with it. YUMMY, DO-OVER!

Easily made for one!
Burnt Mushrooms

Unfortunately, the mushrooms burned after having them in the oven for 10 minutes at 450 so I had to throw away. They were completely flat and smoking. I would suggest turning the oven down to 350 and checking on them frequently to see if that helps. I'm not sure why mine turned out this way and others not.

Melted mushrooms

So I followed the directions (heat up the caps first) and within five minutes my mushroom caps went completely flat....any ideas on what went wrong?

Good meatless Monday!

If you remove the gills (teaspoon does trick or grapefruit spoon) you may not notice an after-taste or "sour" taste as one mentioned. I also use steamed broccoli and roasted red peppers for a twist. Great jumping off point. Thanks.

Quick, easy and filling.
So Good!

I came home from the farmers' market with a couple of nice, big portobello mushrooms but no idea what to make. Expensive? Well, under $4 for two large mushrooms didn't break the bank and was waaaay cheaper than steak. In internet search yielded this recipe and I decided to give it a try. I'd also brought home a bag of tomatoes to roast, so I soon had homemade marinara too. Hubby didn't even miss having meat for dinner. Another commenter suggested adding sausage to the stuffing, and that WOULD be good too, but it would up the calorie count significantly, and I didn't feel anything was lacking from this dish "as is." We'll definitely make it again.


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