Savory Spinach and Cheese Stuffed Portobello Caps
Indulge in these delectable portobello mushroom caps filled with a creamy, flavorful blend of ricotta, fresh spinach, and rich mozzarella cheese, taking inspiration from classic vegetarian lasagna. Each large portobello cap serves as a perfect vessel for a delightful medley of savory ingredients, including garlic and kalamata olives that layer the filling with a sophisticated depth of flavor. Roasted until tender and then broiled to perfection, the mushrooms offer a slightly smoky sweetness that pairs beautifully with a zesty marinara sauce. Serve these scrumptious stuffed mushrooms alongside a crisp garden salad or whole-wheat dinner roll for a satisfying meal that's sure to impress family and friends.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
large portobello mushroom caps
6 (stems removed)
seasoning salt
1/4 teaspoon (to sprinkle)
fresh ground pepper
1/4 teaspoon (divided)
part-skim ricotta cheese
1 cup (mashed)
fresh spinach
1 cup (finely chopped)
garlic cloves
2 (minced)
shredded parmesan cheese
1/4 cup (finely shredded)
kalamata olives
2 tablespoons (finely chopped)
chives
1 tablespoon (finely minced)
Italian seasoning
1/2 teaspoon (to sprinkle)
prepared marinara sauce
1 cup (heated)
shredded mozzarella cheese
1/2 cup (to sprinkle)
Instructions
1
Preheat your oven to 450°F (232°C) and coat a rimmed baking sheet with cooking spray.
2
Place the prepared portobello caps, gill-side up, on the baking sheet. Lightly sprinkle with seasoning salt and 1/8 teaspoon of freshly ground pepper. Roast the mushrooms in the oven for about 20 minutes, or until they are tender.
3
While the mushrooms are roasting, prepare the ricotta filling. In a medium bowl, combine the ricotta cheese, finely chopped spinach, minced garlic, shredded Parmesan cheese, chopped kalamata olives, minced chives, Italian seasoning, and the remaining 1/8 teaspoon of pepper. Mix until well combined.
4
In a small bowl, heat the marinara sauce in the microwave on High for 30 to 90 seconds until hot, then set aside.
5
Once the mushrooms are done roasting, carefully pour out any excess liquid accumulated in the caps. Return the caps to the baking sheet, gill-side up, and spread 1-2 tablespoons of warm marinara sauce into each cap, reserving any remaining sauce.
6
Generously fill each mushroom cap with 1/4 to 1/3 cup of the ricotta filling, depending on the size of the caps. Top each filled cap with shredded mozzarella cheese.
7
Return the stuffed mushrooms to the top rack of the oven and broil on high for 3 to 5 minutes until the cheese is bubbly and golden brown.
8
Remove from the oven and let the stuffed mushrooms stand for 3 to 5 minutes before serving. Accompany with remaining warmed marinara sauce for drizzling.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Savory Spinach and Cheese Stuffed Portobello Caps.
How many portobello caps are needed?
You will need 6 large portobello mushroom caps.
What temperature should the oven be preheated to?
Preheat your oven to 450 degrees Fahrenheit or 232 degrees Celsius.
How should the mushroom caps be prepared?
The stems should be removed and the caps placed gill-side up on a baking sheet.
How long do the mushrooms roast initially?
The mushrooms should roast for about 20 minutes until they are tender.
What type of cheese forms the base of the filling?
The filling uses 1 cup of mashed part-skim ricotta cheese.
How much spinach is included in the recipe?
The recipe calls for 1 cup of finely chopped fresh spinach.
How many garlic cloves are required?
You will need 2 minced garlic cloves.
What type of olives are added to the filling?
The recipe uses 2 tablespoons of finely chopped kalamata olives.
What is the purpose of the marinara sauce?
Marinara sauce is spread into each roasted cap before adding the filling and served on the side for drizzling.
How much marinara sauce is needed in total?
The recipe requires 1 cup of prepared marinara sauce.
How do you heat the marinara sauce?
Heat the sauce in the microwave on High for 30 to 90 seconds until hot.
What should you do with excess liquid after roasting the mushrooms?
Carefully pour out any excess liquid that has accumulated inside the mushroom caps.
How much ricotta filling goes into each mushroom?
Depending on the size of the caps, use 1/4 to 1/3 cup of filling per mushroom.
What cheese is used to top the stuffed mushrooms?
Top each cap with 1/2 cup of shredded mozzarella cheese.
What is the final cooking step?
Broil the stuffed mushrooms on the top rack of the oven for 3 to 5 minutes.
How do you know when the mushrooms are done broiling?
The cheese should be bubbly and golden brown.
How long should the mushrooms rest after cooking?
Let the stuffed mushrooms stand for 3 to 5 minutes before serving.
Is this recipe vegetarian?
Yes, this recipe is specifically tagged as a vegetarian dish.
What herbs and seasonings are in the filling?
The filling includes Italian seasoning, minced chives, and fresh ground pepper.
How much Parmesan cheese is used?
The recipe uses 1/4 cup of finely shredded Parmesan cheese.
What can be served as a side dish?
It is recommended to serve them with a crisp garden salad or a whole-wheat dinner roll.
How should the baking sheet be prepared?
Coat a rimmed baking sheet with cooking spray to prevent sticking.
What flavor profile do the roasted mushrooms have?
They offer a slightly smoky sweetness that pairs with the zesty marinara.
How many total ingredients are in this recipe?
There are 12 ingredients in this recipe.
What is the preparation for the chives?
The chives should be finely minced.
How much Italian seasoning is needed?
The recipe calls for 1/2 teaspoon of Italian seasoning.
Where should the mushrooms be placed in the oven for broiling?
They should be placed on the top rack of the oven.
What kind of salt is used?
The recipe specifies 1/4 teaspoon of seasoning salt.
What is the inspiration for this dish?
It takes inspiration from the flavors of classic vegetarian lasagna.