Cheese & Spinach Stuffed Portobellos – a delicious recipe with portobello mushroom, salt, freshly ground pepper, ricotta cheese, fresh spinach, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
1. Preheat oven to 450u00b0F. Coat a rimmed baking sheet with cooking spray.
2
2. 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.
3
3. 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.
4
4. 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.
182
kcal
Calories
11
g
Fat
6
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 large portobello mushroom caps, 1/4 teaspoon salt, 1/4 teaspoon freshly ground pepper, divided, 1 cup part-skim ricotta cheese, and more.
Yes, Cheese & 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.
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