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cheesy spinach stuffed portobellos

(2 ratings)
jenniebug1978 avatar
Recipe by
Jennifer Bass
@jenniebug1978
Richmond, KY

On a quick trip to the supermarket, I came across a great deal on some portobello mushrooms. After I made this recipe, I topped it off with additional marinara sauce, fried slices of fresh garlic and my own concoction of a "Fried Red Tomato". This turned out great!

(2 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 40 Min

Ingredients For cheesy spinach stuffed portobellos

  • 4 lg
    portobello mushroom caps
  • 1/4 tsp
    ground black pepper
  • 1 c
    part-skim ricotta cheese
  • 1/4 c
    freshly grated parmesan cheese
  • 1/4 c
    shredded mozzarella cheese
  • 1
    9 oz. package frozen chopped spinach, thawed & drained of excess water
  • 4 clove
    garlic, minced
  • 1/2 sm
    onion, minced
  • 1 tsp
    italian seasoning
  • 1/2 tsp
    garlic salt
  • 1 c
    marinara sauce

How To Make cheesy spinach stuffed portobellos

  • 1
    Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and spray with non-stick cooking spray. Place mushroom caps, gill-side up, on the baking sheet. Sprinkle with 1/8 teaspoon pepper. Roast until tender, about 20-25 minutes.
  • 2
    Meanwhile, blend ricotta cheese, spinach, Parmesan cheese, mozzarella cheese, Italian seasoning, half of the minced garlic and half of the minced onion in a medium bowl. Season with salt and pepper. Place the marinara sauce in a small pot with the remaining minced garlic and onions. Season with garlic salt. Heat on low until heated through.
  • 3
    When the mushroom caps are tender, carefully pour out any liquid in the caps. Return the caps to the baking sheet, gill-side up. Spread 1 to 2 tablespoons of marinara sauce into each mushroom cap; cover the remaining sauce and keep warm. Mound a generous 1/3 ricotta/spinach filling into each mushroom cap. Bake until hot, about 10 minutes. Serve with remaining sauce.
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Categories & Tags for Cheesy Spinach Stuffed Portobellos:

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