Ricotta & Spinach Stuffed Portobellos Recipe

Name: Ricotta & Spinach Stuffed Portobellos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large Portobello mushroom caps; 2 cups fresh Ricotta cheese; 1/4 teaspoon fresh ground black pepper; 1/4 cup freshly grated Parmesan Cheese; 1/4 cup fresh mozzarella cheese, shredded; 1 9 oz. pkg. frozen, chopped spinach, thawed & drained of excess water; 4 cloves fresh garlic, minced; 1/2 small onion, minced; 1 tablespoon Italian seasoning; 1 cup marinara sauce

Servings: persons

1
Place mozzarella in freezer for approximately 15 minutes in order to get it hard enough to hand grate or shred using a food processor.
2
Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and spray with non-stick cooking spray. Place mushroom caps, gill-side up, on the baking sheet. Sprinkle with 1/8 teaspoon pepper. Roast until tender, about 20-25 minutes.
3
Meanwhile, blend ricotta cheese, spinach, Parmesan cheese, mozzarella cheese, Italian seasoning, half of the minced garlic and half of the minced onion in a medium bowl. Season with salt and pepper. Place the marinara sauce in a small pot with the remaining minced garlic and onions. Heat on low until heated through.
4
When the mushroom caps are tender, carefully pour out any liquid in the caps. Return the caps to the baking sheet, gill-side up. Spread 1 to 2 tablespoons of marinara sauce into each mushroom cap; cover the remaining sauce and keep warm. Mound a generous 1/3 ricotta/spinach filling into each mushroom cap. Bake until hot, about 10 minutes. Serve with remaining sauce.

291

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 10 ingredients. The key ingredients include: 4 large Portobello mushroom caps, 2 cups fresh Ricotta cheese, 1/4 teaspoon fresh ground black pepper, 1/4 cup freshly grated Parmesan Cheese, and more.

Yes, Ricotta & 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!

Ricotta & Spinach Stuffed Portobellos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions