These hearty roasted portobello mushroom caps make the perfect vessel for a typical vegetarian lasagna filling. This quick recipe serves four and is delicious with a side salad, whole-grain bread. Select the largest mushroom caps available so you have plenty of room for the tasty stuffing.

Cheese-&-Spinach-Stuffed Portobellos

Photo courtesy of eatingwell.com

INGREDIENTS

  • 4 large portobello mushroom caps
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper, divided
  • 1 cup part-skim ricotta cheese
  • 1 cup finely chopped fresh spinach
  • 1/2 cup finely shredded Parmesan cheese, divided
  • 2 tablespoons finely chopped kalamata olives
  • 1/2 teaspoon Italian seasoning
  • 3/4 cup prepared marinara sauce

For the instructions and nutritional information, please click here.

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