top of page

Cheese & Spinach Stuffed Portobellos


4 large portobello mushroom caps

¼ teaspoon salt

¼ teaspoon freshly ground pepper,

1 cup part-skim ricotta cheese

1 cup finely chopped fresh spinach

½ cup finely shredded Parmesan cheese, 2 tablespoons finely chopped kalamata olives

½ teaspoon Italian seasoning

¾ cup prepared marinara sauce

1. 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.

2. 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.

3. 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.

4. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.


bottom of page