Cheese and Spinach-Stuffed Portobello Mushrooms

(from fearama’s recipe box)

Prep time: 20 minutes
Cook time: 20 minutes
Serves 2 people

Categories: Vegetarian

Ingredients

  • 2 large portobello mushroom caps
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper, divided
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup finely chopped fresh spinach
  • 1/4 cup finely shredded Parmesan cheese, divided
  • 1 tablespoons finely chopped kalamata olives
  • 1/4 teaspoon Italian seasoning
  • 1/4 cup prepared marinara sauce

Directions

  1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.

  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.

  3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.

  4. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.

  5. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up.

  6. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm.

  7. Mound a generous 1/6 cup ricotta filling into each cap and sprinkle with the remaining 1/8 cup Parmesan.

  8. Bake until hot, about 10 minutes.

  9. Serve with the remaining marinara sauce.

Email to a friend | Print this recipe | Back