Name: Cheese-&-Spinach-Stuffed Portobellos
Cook time: 20 min
Total time: 40 min
Ingredients: 4 large portobello mushroom caps; 0.25 teaspoon salt; 0.25 teaspoon freshly ground pepper, divided; 1 cup part-skim ricotta cheese; 1 cup finely chopped fresh spinach; 0.5 cup finely shredded Parmesan cheese, divided; 2 tablespoons finely chopped kalamata olives; 0.5 teaspoon Italian seasoning; 0.75 cup prepared marinara sauce

Cheese-&-Spinach-Stuffed Portobellos

4.7

(35)

35 Reviews

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.

EatingWell Test Kitchen

Updated on June 19, 2020

Cook Time:

20 mins

Additional Time:

20 mins

Total Time:

40 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Bone Health Gluten-Free Healthy Aging Healthy Pregnancy High Calcium Low Added Sugars Low Carbohydrate Low-Calorie Vegetarian

Jump to Nutrition Facts

Ingredients

4 large portobello mushroom caps
¼ teaspoon salt
¼ teaspoon freshly ground pepper, divided
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
½ cup finely shredded Parmesan cheese, divided
2 tablespoons finely chopped kalamata olives
½ teaspoon Italian seasoning
¾ cup prepared marinara sauce

Directions

Preheat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray.
Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

Tips

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts (per serving)

196	Calories
10g	Fat
14g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 196
% Daily Value *
Total Carbohydrate 14g	5%
Dietary Fiber 3g	9%
Total Sugars 6g
Protein 13g	27%
Total Fat 10g	13%
Saturated Fat 5g	25%
Cholesterol 29mg	10%
Vitamin A 1365IU	27%
Vitamin C 3mg	3%
Folate 61mcg	15%
Sodium 710mg	31%
Calcium 281mg	22%
Iron 1mg	7%
Magnesium 40mg	10%
Potassium 710mg	15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.