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Spinach-Stuffed Portobello Mushrooms (Recipe)

Spinach-Stuffed Portobello Mushrooms (Recipe)

 

I’m always on the lookout for those elusive, “I’m really tired but I don’t want to eat anything that goes in the microwave” recipes. You know, the kind where there are actual healthy ingredients, but you don’t have to spend 20 minutes in front of a cutting board or a frying pan? Well, this is one of these recipes, and it’s already made its way into my rotation of lazy weeknight dinners. Will it make it into yours?

Spinach and Cheese Stuffed Portobello Mushrooms

Ingredients:

  • 4 Large portobello mushroom caps
  • Coarse salt and freshly ground pepper
  • 1 Cup ricotta cheese
  • 1 Cup finely chopped spinach
  • 1/2 Cup grated parmesan or romano cheese, divided
  • 2 Tablespoons finely chopped kalamata olives
  • 1/2 Teaspoon oregano
  • 1/4 Cup marinara sauce, plus more for serving if desired

Oven Temperature: 450 Degrees.

Instructions:
1. Grease a rimmed baking sheet. Arrange mushroom caps, gill side up, on the baking sheet. Sprinkle each cap with salt and pepper, and roast in the oven for 20-25 minutes, or until the caps are tender. Do not turn oven off.
2. Make spinach-cheese filling while the mushroom caps are roasting. Place ricotta, spinach, 1/4 cup parmesan, olives, oregano and pepper in a medium bowl and still to combine. Heat marinara on the stove or in the microwave until it is quite hot.
3. Remove any accumulated liquids from the tender mushroom caps, and then return to the baking pan. With a spatula, spread marinara across each cap, covering the marinara in between so it stays warm. Scoop some of the spinach-cheese filling into each cap. Sprinkle remaining parmesan on top of the mixture.
4. Bake for 8-12 minutes, or until hot.

Recipe Adapted From: Eating Well.

More Recipes:
Greek Cheese Triangle Appetizer (Recipe)
Lemony Steamed Spinach (Recipe)
15 Ways to Use Artichokes

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.

78 comments

+ add your own
3:49AM PDT on Mar 27, 2014

Thanks

2:55PM PDT on Mar 16, 2014

This sounds delicious. I love both mushrooms and spinach and can't wait to try it.

10:45AM PDT on Sep 7, 2013

I love mushroom and I adore spinach! Sounds like an absolute yummy winner... cannot wait to try this out!

2:03PM PDT on Jun 7, 2013

yummy..can't wait to try it!!

2:15PM PDT on May 25, 2013

sounds yummy, love portobello mushrooms & spinach

6:38AM PDT on May 23, 2013

ooh, this sounds good.

4:53AM PDT on May 23, 2013

Thank you for sharing.

4:04AM PDT on May 23, 2013

Thanks for sharing.

7:30PM PDT on May 22, 2013

Now, this sounds like a plan.

6:35PM PDT on May 18, 2013

Yippy!

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