Spinach Ricotta Portobello Caps Recipe

Name: Spinach Ricotta Portobello Caps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Large Portobello Caps; 1 cup Fresh Packed Spinach, Finely Chopped; 1 cup Ricotta Cheese; 1/4 cups Shredded Parmesan Cheese Plus Extra For Garnish; 1/2 teaspoons Oregano; 1/2 teaspoons Garlic Powder; 1/4 teaspoons Crushed Red Pepper Flakes; ⅓ cups Marinara Sauce, Plus Extra For Serving; 1 Tablespoon Breadcrumbs; Paprika, For Garnish; 4 Basil Leaves

Servings: persons

4 Large Portobello Caps
1 cup Fresh Packed Spinach, Finely Chopped
1 cup Ricotta Cheese
1/4 cups Shredded Parmesan Cheese Plus Extra For Garnish
1/2 teaspoons Oregano
1/2 teaspoons Garlic Powder
1/4 teaspoons Crushed Red Pepper Flakes
⅓ cups Marinara Sauce, Plus Extra For Serving
1 Tablespoon Breadcrumbs
Paprika, For Garnish
4 Basil Leaves

1
Preheat the oven to 450 degrees F. Grease a rimmed baking sheet.
2
Place mushroom caps gill side up on the baking sheet and roast until tender, 20-25 minutes.
3
In a medium bowl, thoroughly combine the spinach, ricotta, Parmesan, oregano, garlic powder, and crushed red pepper flakes.
4
When the mushrooms are done roasting, carefully pour out any liquid in the caps and return them to the baking pan.
5
Spread a thin layer of marinara inside each cap, then scoop an equal amount of the ricotta filling into each one.
6
Sprinkle some Parmesan, breadcrumbs, and paprika over the mushroom caps, and press one basil leaf into the top of each.
7
Bake until the filling is heated through and the Parmesan topping is lightly browned, about 10 minutes.
8
Serve with marinara sauce on the side.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 Large Portobello Caps, 1 cup Fresh Packed Spinach, Finely Chopped, 1 cup Ricotta Cheese, 1/4 cups Shredded Parmesan Cheese Plus Extra For Garnish, and more.

Yes, Spinach Ricotta Portobello Caps 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.

Spinach Ricotta Portobello Caps

How did you like this recipe?

Frequently Asked Questions