This yummy little number is like vegetarian lasagna stuffed neatly into a thick and juicy Portabello mushroom cap. The high protien filling-ricotta, spinach and Parmesan cheese-makes you forget about the meat all together. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll.
Cheese-&-Spinach-Stuffed Portobello Caps Recipe
By November 13, 2013Published:
- Yield: 4 Servings
- Prep: 20 mins
- Cook: 20 mins
- Ready In: 40 mins
- 4 large portobello mushroom caps
- 1/4 tsp salt
- 1/4 tsp black pepper freshly ground, divided
- 1 cup part-skim ricotta cheese
- 1 cup spinach fresh, finely chopped
- 1/2 cup parmesan cheese finely shredded, divided
- 2 tbsp kalamata olives finely chopped (optional)
- 1/2 tsp Italian seasoning
- 3/4 cup marinara sauce or mild salsa
- 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 salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
- 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.
- 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.