Cheese And Spinach Stuffed Portobellos Recipe

Name: Cheese And Spinach Stuffed Portobellos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large portobello mushroom caps, stems removed; 1/4 teaspoon seasoning salt; 1/4 teaspoon fresh ground pepper, divided; 1 cup part-skim ricotta cheese; 1 cup finely chopped fresh spinach; 2 minced garlic cloves; 1/4 cup finely shredded parmesan cheese; 2 tablespoons finely chopped kalamata olives; 1 tablespoon finely minced chives (may substitute green onion); 1/2 teaspoon italian seasoning; 1 cup prepared marinara sauce; 1/2 cup shredded mozzarella cheese

Servings: persons

6 large portobello mushroom caps, stems removed
1/4 teaspoon seasoning salt
1/4 teaspoon fresh ground pepper, divided
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
2 minced garlic cloves
1/4 cup finely shredded parmesan cheese
2 tablespoons finely chopped kalamata olives
1 tablespoon finely minced chives (may substitute green onion)
1/2 teaspoon italian seasoning
1 cup prepared marinara sauce
1/2 cup shredded mozzarella cheese

1
Preheat oven to 450u00b0F Coat a rimmed baking sheet with cooking spray.
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
Meanwhile, mash ricotta, spinach, Parmesan, olives, chives, garlic, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.
4
Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 to 90 seconds depending on your microwave.
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
Mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size) and sprinkle with the mozarella cheese.
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.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 large portobello mushroom caps, stems removed, 1/4 teaspoon seasoning salt, 1/4 teaspoon fresh ground pepper, divided, 1 cup part-skim ricotta cheese, and more.

Yes, Cheese And Spinach Stuffed Portobellos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese And Spinach Stuffed Portobellos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions