Tasteless I have loved every recipe I've made from this site...except for this one. This recipe seemed completely tasteless to me. I followed another reviewer's advice and didn't add too much salt. I doubt the addition of more salt would have helped this recipe. The texture of the olives just didn't seem right with the rest of the filling and their flavor was a bit overwhelming. Ricotta cheese doesn't have much flavor on its own. I know this was supposed to be like a vegetarian lasagna filling. We love portobellos so we had to try it. I'm not a huge lasagna fan (it's okay but wouldn't choose it off a menu) but my husband is. Even he didn't care for this recipe and we ending up tossing the leftovers - extremely rare for our household. I'm glad others liked this recipe. It just wasn't for us. Pros: Easy-to-find ingredients Cons: Bland
This came out wonderful! I read some of the other reviews and changed some things. For one it is no longer a vegetarian meal I added ground turkey to the mix! I started off by making the filling by browning 1lb of ground turkey. Once that had cooked up I added a bag of baby spinach and 1 1/2 cup marinara sauce. Let that all cook down about 6-7 minutes. After that I added 1 c of ricotta and 1/4 c of Parmesan to the filling. Let that sit with the heat off until the Portobello s were done. I went about baking the Portobello s at 450 for only 15 minutes. As I read some of the other reviews I did not want to burn the caps. After the 15 minutes I checked to see if there were softer they had been therefore I removed them from the oven then slapped a dollop of ricotta to the center (because honestly can you ever have too much cheese). Then I filled the caps with the turkey filling topped it with a layer of Parmesan a layer of Italian bread crumbs and another small layer of Parmesan. I turned the oven down to 350 (again for fear of burning the mushrooms) and cooked that for another 15 minutes. Voila!
Mouthwatering! Add some lean sausage to make it filling! It was absolutely amazing I added sausages and used a capsicum for the left over filling... Also added some chilli flakes and took out the olives because ew olives! Pros: Easy to make delicious easy to manipulate Cons: need really big mushrooms
We loved this recipe! I gave it a 4 because if felt it needed garlic. I added a tbsp finely chopped garlic to the ricotta mixture and it was wonderful. Will make again.
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
i used sun-dried tomatoes in the mixture rather than olives. i also threw in a little bit of garlic and onions. i will try the ricotta alternatives mentioned in the comment section as i would definitely incorporate this into my meal options if it's healthier. a solid recipe; it looks just like it does in the picture which of course impresses people!:) a good recipe.
This dish is so good and easy to make. It certainly tastes like lasagna but is not as heavy. This one's a keeper for sure.
Quick easy and cheesey! Great for company. I've made this dish for my vegetarian boyfriend and he swears it's as good as any restaurant vegetarian option he's had. I like to change up the recipe with different ingredients for some added flavor. Definitely easy to make-ahead for weeknight dinners. Pros: They're really versatile. I've thrown in sun-dried tomatoes roasted red peppers and similar ingredients that I have in the fridge. They always taste great and are definite crowd-pleasers.
Yummy! Just made this for dinner & loved it! I didn't have ricotta on hand so I used cottage cheese instead & it worked great. I love olives but the kalmata olives made it salty. No extra salt needed! Must try Pros: Easy few ingredients delicious Cons: Salty
