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Cheese & Spinach Stuffed Portobellos

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Servings: 4
  • Course: Main Dish

Here we take the elements of a vegetarian lasagna filling—ricotta, spinach and Parmesan cheese—and nestle them into roasted portobello mushroom caps. 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 or spaghetti tossed with marinara sauce.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Lining your pan with Reynolds Kitchens® Pop-Up Parchment Sheets makes cleanup easy!

Ingredients

  • 4 large portobello mushroom caps
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper, divided
  • 1 cup part-skim ricotta cheese
  • 1 cup finely chopped fresh spinach
  • ½ cup finely shredded Parmesan cheese, divided
  • 2 tablespoons finely chopped Kalamata olives
  • ½ teaspoon Italian seasoning
  • ¾ cup prepared marinara sauce
  • Reynolds Kitchens® Pop-Up Parchment Sheets

Directions

Step 1

Preheat oven to 450°F. Line a rimmed baking sheet with a Reynolds Kitchens® Pop-Up Parchment Sheet.

Step 2

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.

Step 3

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.

Step 4

When the mushrooms are tender, carefully pour out any liquid accumulated in the caps.

Step 5

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.

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