CHEESE AND SPINACH STUFFED PORTOBELLOS
"Here we take the elements of a vegetarian lasagna filling-ricotta, spinach and Parmesan cheese-and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps. . . Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce." Note: After making this dish, I have changed the recipe slightly from the original (increased it to 6 mushrooms from 4, added garlic and chives, then mozarella on top instead of parmesan. If you like spicy stuff, I would recommend adding a few crushed red pepper flakes to the marinara sauce. Recipe from Eating Well.
Provided by januarybride
Categories < 60 Mins
Time 40m
Yield 6 mushrooms, 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 151.1, Fat 8.1, SaturatedFat 4.3, Cholesterol 24.6, Sodium 375, Carbohydrate 9.9, Fiber 1.6, Sugar 4.5, Protein 10.1
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Omar Mallida
[email protected]I'm not a big fan of mushrooms, but these stuffed portobellos were actually really good! The cheese and spinach filling was delicious and the mushrooms were cooked perfectly.
Muhammad Imam Hossain
[email protected]This recipe is a keeper! The stuffed portobellos were cheesy, flavorful, and the perfect size for an appetizer or main course.
Mojibor Dhali
[email protected]I made these stuffed portobellos for a party last weekend and they were a hit! Everyone loved them. They were easy to make and very flavorful.
Ayesha Zafar
[email protected]These stuffed portobellos were easy to make and very delicious. I used a combination of mozzarella and cheddar cheese, and added a bit of garlic powder to the spinach filling. They were a big hit with my family.
Hamed Ali
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover spinach and mushrooms.
Cheyenne patton
[email protected]These stuffed portobellos were amazing! The cheese was melted and gooey, the spinach was tender, and the mushrooms were perfectly cooked. I will definitely be making these again.
tim milanez
[email protected]I love stuffed portobellos and this recipe is one of my favorites. The cheese and spinach filling is always a winner, and the balsamic glaze adds a nice touch.
md parves
[email protected]Easy to make and very tasty. I used a low-fat cheese blend and they were still delicious.
ziar hossean
[email protected]These were delicious! I used a blend of mozzarella and cheddar cheese, and added a bit of garlic and onion powder to the spinach filling. They were a hit with my guests.
Awais Ullah
[email protected]I made these stuffed portobellos for my family last night and they loved them! The recipe was easy to follow and the dish turned out great. The mushrooms were juicy and flavorful, and the cheese and spinach filling was creamy and delicious.
Angel Frank
[email protected]The cheese and spinach stuffing was creamy and flavorful, and the portobello mushrooms were cooked to perfection. I served these with a side of roasted vegetables and they were a delicious and healthy meal.
Hasthi TV
[email protected]These stuffed portobellos were a hit at my last dinner party! The combination of cheese, spinach, and mushrooms was divine, and the balsamic glaze added a touch of sweetness that balanced out the savory flavors perfectly. I'll definitely be making th