Cheese-&-Spinach-Stuffed Portobellos

Terrible! The mushrooms were burnt and flat within 10 minutes, the amount of filling was way too much so had a lot left over and had a hard time filling the mushrooms because they were flat, so disappointed!

I made this last night and I really liked it!! I couldn't get large portobello mushroom caps so next time I'll get more of the medium size ones that I did (I only bought 4 this time!). Otherwise, the only thing I didn't do was add the 1/4 teaspoon of salt (in general I don't add salt). I used Rao's Marinara as I've read how good it is (for jar sauce) and wanted to check it out and it did not disappoint. I love olives but almost left them out because it seemed like an odd ingredient to be in this dish but they added this unexpected but delicious taste each time, so much so that I made use a little more next time! I also think that I will season the ricotta with a little more Italian seasoning next time, maybe even some fresh herbs as well. This recipe was delicious, quick, and easy and I will definitely make it again!

I made this last night and I really liked it!! I couldn't get large portobello mushroom caps so next time I'll get more of the medium size ones that I did (I only bought 4 this time!). Otherwise, the only thing I didn't do was add the 1/4 teaspoon of salt (in general I don't add salt). I used Rao's Marinara as I've read how good it is (for jar sauce) and wanted to check it out and it did not disappoint. I love olives but almost left them out because it seemed like an odd ingredient to be in this dish but they added this unexpected but delicious taste each time, so much so that I made use a little more next time! I also think that I will season the ricotta with a little more Italian seasoning next time, maybe even some fresh herbs as well. This recipe was delicious, quick, and easy and I will definitely make it again!

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.

I put these on the grill sprayed with a little olive oil spray earlier in the day, then finish off just before serving.

Great dish! I will definitely make it again.

This was a fresh delish dish to make. I didn't make any changes to the recipe. Know your oven to ensure that the mushrooms are roasted to a tender texture. I also put foil on my baking dish to make the clean up easy. And as someone else mentioned (I am glad I read it) don't worry if the mushroom gills look like they are over charring...mine were perfect. My hubby says, I should put this recipe on our monthly rotation.

All right, so, I was really afraid I had screwed this up. I preheated the oven to 450, popped those suckers in without cutting out the gills (but having rinsed them off and removed the stem). When I pulled them out after 23 minutes, one of the mushrooms was flat and I thought was burned beyond salvation. The gills look pretty scary when you cook them! Needless to say, I pushed on through it. I'm glad I did. The recipe turned out wonderfully. The gills didn't taste burned despite them looking charred black. WARNING: Use the freshest, best ingredients you can find! I believe this is a recipe that quality ingredients can make or break. I used Rao's Tomato Basil pasta sauce. The kalamata olives I got from a guy at the farmer's market so they were seasoned. The freshest ricotta cheese you can find. Grated parm that is not bottled Kraft or whatever, actual grated parm. I'm gonna take my leftovers for lunch tomorrow. I'm sure they will reheat great. If not, I will come back and edit my review lol

Caught the mushroom caps on sale, awesome. My picky chef loved these. Pros: quick, tasty, nice flavor profile Cons: if you arent a die-hard mushroom person this can be overwhelmingly mushroomy (duh)

Made with mix of baby kale and spinach very good

Followed the recipe (using very big mushrooms), and it came out perfectly Wish I could post a picture, but I don't see how to do that here.

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!

A tasty dinner that is sure to impressThis was a fantastic dinner that I never would have guessed would be as healthy as it is. It tastes great, and looks amazing. Next time I'm trying to impress someone, this is what I'm making.It was very easy to make- the only problem I ran into was how to cut up the spinach. The recipe doesn't say, so I just sliced it into small strips, which worked very well. But I wonder if sauteing it first so that it wilts a little bit and leaving the leaves whole would work. The contrast between the slightly acidic sauce and the rich ricotta is fantastic. The mushrooms hold up well and make for a stunning presentation. The melted Parmesan on top makes it look spectacular. I did add a little garlic salt to the cheese/spinach/olive mixture, and it helped a lot. I used black olives because I had them on hand. I used the leftover spinach to make a fantastic salad with lime juice, olive oil, and parmesan. The whole plate looked so great I honestly started giggling to myself.The only thing I have against this recipe is that it is a little expensive. I don't know about you, but I don't have portabellos lying around, and they aren't the cheapest mushroom. I actually had to go out and buy everything for this recipe (but it was totally worth it). So if I can ever find portabellos on sale, I'll definitely be making this, and maybe even when they're not. For two people, it's definitely a worthwhile meal. For company, it could get a little hairy.Pros

A tasty dinner that is sure to impress This was a fantastic dinner that I never would have guessed would be as healthy as it is. It tastes great, and looks amazing. Next time I'm trying to impress someone, this is what I'm making. It was very easy to make- the only problem I ran into was how to cut up the spinach. The recipe doesn't say, so I just sliced it into small strips, which worked very well. But I wonder if sauteing it first so that it wilts a little bit and leaving the leaves whole would work. The contrast between the slightly acidic sauce and the rich ricotta is fantastic. The mushrooms hold up well and make for a stunning presentation. The melted Parmesan on top makes it look spectacular. I did add a little garlic salt to the cheese/spinach/olive mixture, and it helped a lot. I used black olives because I had them on hand. I used the leftover spinach to make a fantastic salad with lime juice, olive oil, and parmesan. The whole plate looked so great I honestly started giggling to myself. The only thing I have against this recipe is that it is a little expensive. I don't know about you, but I don't have portabellos lying around, and they aren't the cheapest mushroom. I actually had to go out and buy everything for this recipe (but it was totally worth it). So if I can ever find portabellos on sale, I'll definitely be making this, and maybe even when they're not. For two people, it's definitely a worthwhile meal. For company, it could get a little hairy. Pros

Just excellentI made this last night for myself and my husband and we both absolutely loved it. We're both mushroom, spinach, and olive lovers, so I guessed it would be right up our alley. Did it come out amazing! The whole time we were eating, we couldn't stop saying, "man, this is good!" I loved that there were so few ingredients--this was quick to make. I used a little extra spinach in the filling since we love it, and the taste of the olives really does come through nicely in the finished product. The part-skim ricotta, though exceedingly mild in itself, gives the filling a creaminess that feels much more decadent than 200 calories a serving. The mushroom, spinach, olives, parmesan, and sauce provided plenty of flavor. I did skip the salt, as per the advice of others. I'll be repeating this recipe many times!Pros: delicious, few ingredients, no starchy carbsCons: none at all

Just excellent I made this last night for myself and my husband and we both absolutely loved it. We're both mushroom, spinach, and olive lovers, so I guessed it would be right up our alley. Did it come out amazing! The whole time we were eating, we couldn't stop saying, "man, this is good!" I loved that there were so few ingredients--this was quick to make. I used a little extra spinach in the filling since we love it, and the taste of the olives really does come through nicely in the finished product. The part-skim ricotta, though exceedingly mild in itself, gives the filling a creaminess that feels much more decadent than 200 calories a serving. The mushroom, spinach, olives, parmesan, and sauce provided plenty of flavor. I did skip the salt, as per the advice of others. I'll be repeating this recipe many times! Pros: delicious, few ingredients, no starchy carbs Cons: none at all

AwesomeI'm slightly iffy of large portobello mushrooms, but decided to give this a go because I like lasagna. I am SO happy I did. It is amazing. I was preparing two meals at once, so it took me longer to make than the time given, but it was well worth it. The ricotta mix was delicious. I love goat cheese, so I may substitute that for the ricotta next time I make it (per somebody else's comment). Some people commented that it was bland, but I did not think so at all. I also used sun-dried tomatoes, in place of olives. Overall, a great recipe. My favorite one, yet.

Awesome I'm slightly iffy of large portobello mushrooms, but decided to give this a go because I like lasagna. I am SO happy I did. It is amazing. I was preparing two meals at once, so it took me longer to make than the time given, but it was well worth it. The ricotta mix was delicious. I love goat cheese, so I may substitute that for the ricotta next time I make it (per somebody else's comment). Some people commented that it was bland, but I did not think so at all. I also used sun-dried tomatoes, in place of olives. Overall, a great recipe. My favorite one, yet.

Loved this! Wow! I expected it to be good, but it surpassed my expectation. My husband said the same thing. Instead of parmesan, I used pecorino cheese. The cheese itself was very salty, and then you have the olives, too. So, I left out the extra salt. So good...and healthy, too. I'm sure I'll be making this often. I served it with sliced tomatoes w/viniagrette dressing, and this simple whole wheat couscous recipe - http://www.eatingwell.com/recipes/herbed_whole_wheat_couscous.html Pros: Easy & healthy Cons: None

Delicious, Easy I substituted goat cheese for ricotta and sun dried tomatoes for the olives. I didn't use any salt or pepper, instead I used fresh basil, and dried marjoram and oregano with red pepper flakes. I also double up on the spinach which actually worked out rather well. I finished them off with a generous sprinkle of shredded mozzerella. Pros: Basic prep work

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

Easy/Good I don't know if I put too much salt on accident or if it is just my taste but it seemed to me I could have cut down on the salt a little. I didn't add any extra or use the olives because I don't care for olives. Anyway, this was a good recipe and I wish I would have made it with a salad. It tasted almost lasagna like. I will make this again . Pros: Quick, tasty Cons: Salty

Quick and tasty vegeterian main dish! I made a couple changes to the recipe by substituting low-fat cottage cheese (which I had) for the ricotta and also added a minced clove of garlic. The recipe was very quick to prepare, the fresh spinach worked really well and the result was an attractive and very tasty main dish. Pros: Healthy, low-fat entree that doesn't take a lot of different ingredients.

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.

Supremely delicious! Even better than I was expecting them to be - I made some changes, but I'm sure the exact recipe would have been very good as well...I used goat cheese (less than half a cup) instead of the ricotta, and did not use the olives. I also added garlic and chopped fresh basil and parsley instead of italian seasoning.

Excellent! I added ground turkey to mine and it was awesome.

Absolutely loved this recipe. I made exactly as written and it turned out perfect. Leftovers the next day were just as tasty.

Absolutely loved this recipe. I made exactly as written and it turned out perfect. Leftovers the next day were just as tasty.

Absolutely easy and delicious! I bet using the cheese mixture to stuff pasta shells would be terrific too. Got to try that!

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.

Fabulous dish and easy to prepare. Makes for delish leftovers.

Fabulous dish and easy to prepare. Makes for delish leftovers.

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

Wonderful dish. I've made it with and without the olives - both versions are great. Very good dish to make for company.

Wonderful dish. I've made it with and without the olives - both versions are great. Very good dish to make for company.