Cheese and Spinach Stuffed Portobellos
photo by breezermom
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
6 mushrooms
- Serves:
- 6
ingredients
- 6 large portobello mushroom caps, stems removed
- 1.23 ml seasoning salt
- 1.23 ml fresh ground pepper, divided
- 236.59 ml part-skim ricotta cheese
- 236.59 ml finely chopped fresh spinach
- 2 minced garlic cloves
- 59.14 ml finely shredded parmesan cheese
- 29.58 ml finely chopped kalamata olives
- 14.79 ml finely minced chives (may substitute green onion)
- 2.46 ml italian seasoning
- 236.59 ml prepared marinara sauce
- 118.29 ml shredded mozzarella cheese
directions
- Preheat oven to 450°F Coat a rimmed baking sheet with cooking spray.
- Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with seasoning salt and 1/8 teaspoon pepper. Roast until tender, 20 minutes.
- Meanwhile, mash ricotta, spinach, Parmesan, olives, chives, garlic, 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 to 90 seconds depending on your microwave.
- 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.
- Mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size) and sprinkle with the mozarella cheese.
- 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.
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Reviews
-
SO GOOD! I made this for dinner tonight, using recipe #332598 for the marinara sauce, and wasn't dissappointed! This really is the kind of dish I'd expect to be served in a restaurant, yet it was simple to put together. I used fresh basil instead of the italian seasoning, and added a pinch of nutmeg to the filling. This is to die for! Made for Veg*n Swap 11.
Tweaks
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SO GOOD! I made this for dinner tonight, using recipe #332598 for the marinara sauce, and wasn't dissappointed! This really is the kind of dish I'd expect to be served in a restaurant, yet it was simple to put together. I used fresh basil instead of the italian seasoning, and added a pinch of nutmeg to the filling. This is to die for! Made for Veg*n Swap 11.
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri