This simple recipe takes the best ingredients of a Veggie lasagna – ricotta, spinach & Parmesan, and nestles them into meaty Portobello mushroom caps – so much easier than lasagna!
This recipe works best with very Large portobello mushroom caps, as they shrink a good bit in the oven, and you want plenty of room to hold the yummy filling! If you can only find the smaller ones, buy extra and divide the filling among all the caps.
Cheese & Spinach Stuffed Portobellos
February 14, 2020
: 4
: 15 min
: 30 min
: 45 min
: Easy
Think Vegetarian Lasagna on a Portobello! So easy and delicious!
Ingredients
- 4 large Portobello caps (or 6 smaller caps)
- 1/4 TSP salt
- 1/4 TSP ground pepper
- 1 C ricotta cheese
- 1 C chopped fresh spinach
- 1/2 C grated Parmesan cheese - divided
- 2 TBSP finely chopped Kalamata olives
- 1/2 TSP Italian seasoning
- 3/4 C pasta sauce
Directions
- Step 1 Preheat oven to 450 degrees & line a sheet pan with aluminum foil
- Step 2 Place mushroom caps gill side up, on prepared pan. Sprinkle with salt and pepper. Roast for 15 minutes
- Step 3 Meanwhile, in a bowl mash ricotta, spinach, 1/4 C Parmesan, olives, Italian seasoning & pepper together until combined (I also add a TBSP of the juice in the olive jar :)).
- Step 4 Place marinara sauce in a small bowl, cover and microwave until hot, 3 minutes at half power.
- Step 5 When mushrooms are cool enough to handle, carefully pour out any liquid accumulated in the caps while roasting.
- Step 6 Then spread 1 TBSP heated pasta sauce into each cap – cover the remaining sauce to keep warm.
- Step 7 Then mound 1/3 C of ricotta mixture into each cap and sprinkle with remaining 1/4 C of Parmesan
- Step 8 Return to the oven for 10 mins, or until hot. Serve with remaining pasta sauce – enjoy!
Serve with a side salad or spaghetti tossed with pasta sauce!
