Cheese & Spinach-Stuffed Portobellos
Submitted by happyzhangbo
Spinach and cheese stuffed portobellos roast meaty mushroom caps, then fill them with a ricotta, spinach, parmesan and kalamata filling over marinara. A low-carb, vegetarian main that eats like lasagna.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minThese stuffed portobellos taste like the cheesy heart of a lasagna, minus the pasta, the carbs and the work. Big meaty caps get roasted until tender, then loaded with a creamy ricotta-and-spinach filling brightened with salty kalamata olives and parmesan.
The one step you can’t skip: after roasting, pour out the liquid that pools in the caps. Mushrooms hold a lot of water, and draining it keeps the filling from sliding around in a soggy puddle. It’s the difference between a tidy, saucy cap and a watery mess.
A spoonful of warm marinara goes into each cap before the filling, so every bite has that tomato tang underneath the cheese. A shower of parmesan on top browns in the final bake.
Naturally low in carbs and calories but rich and satisfying, these work as a vegetarian main or a substantial side. Serve with the extra marinara on the side.
Pro Tips
- Roast the caps gill-side up and drain the liquid before filling, or the dish turns watery.
- Chop the spinach finely so it folds evenly through the ricotta.
- Don’t overstuff; mound the filling but keep the caps stable on the pan.
- Let them cool a couple minutes before serving; the filling comes out molten hot.
Variations
- Add a layer of mozzarella for a gooier, more lasagna-like top.
- Stir cooked sausage or chopped sun-dried tomatoes into the filling.
- Use pesto in place of marinara for a different flavor.
Ingredients
Directions
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 ⅛ teaspoon pepper.
Roast until tender, 20 to 25 minutes.
Meanwhile, mash ricotta, spinach, ¼ cup Parmesan, olives, Italian seasoning and the remaining ⅛ teaspoon pepper in a medium bowl.
Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1½ 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 ⅓ cup ricotta filling into each cap and sprinkle with the remaining ¼ cup Parmesan.
Bake until hot, about 10 minutes.
Serve with the remaining marinara sauce.
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