Cheesy Spinach Stuffed Portobellos

Jennifer Bass


On a quick trip to the supermarket, I came across a great deal on some portobello mushrooms. After I made this recipe, I topped it off with additional marinara sauce, fried slices of fresh garlic and my own concoction of a "Fried Red Tomato". This turned out great!

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20 Min


40 Min


4 large
portobello mushroom caps
1/4 tsp
ground black pepper
1 c
part-skim ricotta cheese
1/4 c
freshly grated parmesan cheese
1/4 c
shredded mozzarella cheese
9 oz. package frozen chopped spinach, thawed & drained of excess water
4 clove
garlic, minced
1/2 small
onion, minced
1 tsp
italian seasoning
1/2 tsp
garlic salt
1 c
marinara sauce

Directions Step-By-Step

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.
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. Season with garlic salt. Heat on low until heated through.
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.

About this Recipe

Course/Dish: Vegetables
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy