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    You are in: Home / Recipes / Cheese and Spinach Stuffed Portobellos Recipe
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    Cheese and Spinach Stuffed Portobellos

    Cheese and Spinach Stuffed Portobellos. Photo by breezermom

    1/6 Photos of Cheese and Spinach Stuffed Portobellos

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    JanuaryBride's Note:

    "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. . . Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce." Note: After making this dish, I have changed the recipe slightly from the original (increased it to 6 mushrooms from 4, added garlic and chives, then mozarella on top instead of parmesan. If you like spicy stuff, I would recommend adding a few crushed red pepper flakes to the marinara sauce. Recipe from Eating Well.

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    Serves: 6



    Units: US | Metric


    1. 1
      Preheat oven to 450°F Coat a rimmed baking sheet with cooking spray.
    2. 2
      Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with seasoning salt and 1/8 teaspoon pepper. Roast until tender, 20 minutes.
    3. 3
      Meanwhile, mash ricotta, spinach, Parmesan, olives, chives, garlic, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.
    4. 4
      Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 to 90 seconds depending on your microwave.
    5. 5
      When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1-2 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
    6. 6
      Mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size) and sprinkle with the mozarella cheese.
    7. 7
      Return stuffed mushrooms to the top rack of the oven and BROIL on high for 3-5 minutes until top is browned. Remove from oven and let stand for 3-5 minutes prior to serving. Serve with the remaining marinara sauce.

    Ratings & Reviews:

    • on June 05, 2011


      Lovely recipe! I love spinach, portobellos, and ricotta, so this was right up my alley. Easy to put together, and delicious. Made for ZWT7. Thanks for sharing.

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    • on May 30, 2011


      Very satisfying meal! Fallowed the suggestion in your description and added some crushed red pepper to the marinara sauce which then gave us a tasty contrast to the tasty ricotta filling. Thanks so much for the post.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 05, 2010


      These ARE yummy as can be!
      Did I mention UBER Healthy?
      SIMPLE, easy to do!
      GREAT for entertaining or making it SPECIAL for yourself too!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Cheese and Spinach Stuffed Portobellos

    Serving Size: 1 (129 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 151.1
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 4.3 g
    Cholesterol 24.6 mg
    Sodium 374.9 mg
    Total Carbohydrate 9.9 g
    Dietary Fiber 1.6 g
    Sugars 4.5 g
    Protein 10.0 g

    The following items or measurements are not included:

    seasoning salt

    italian seasoning

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