Cheese and Spinach Stuffed Portobellos

These stuffed portobello mushrooms are a decaying meatless snack everyone will enjoy.

How something like this can be related to the amazingness of a delicious mushroom like a portobello confuses me. The mushroom is a weird one.

I love mushrooms, at least these portobello ones. When I see supermarket stores with an extensive section for all types of natural mushrooms, I can’t assist myself. This portobello is why it’s a healthy thing that there are no perfect foods even remotely near to my house. Mushrooms aren’t inexpensive, and I have no self-control.

Though they are a little bit expensive, you do not need to worry because they are that much worth in nutrition. Let’s jump into the recipe.

INGREDIENTS

• Four large portobello mushroom caps
• Salt- as you want
• ¼ teaspoon fresh pepper, divided
• 1 cup of part-skim ricotta cheese
• 1 cup of chopped fresh spinach
• ½ cup of finely shredded Parmesan cheese
• Two tablespoons of chopped kalamata olives
• ½ teaspoon of Italian seasoning
• ¾ cup of prepared marinara sauce (warm)

INSTRUCTIONS

• Place mushroom caps, gill-side up. Sprinkle with salt and pepper. Roast at 450F until tender, 20 to 25 minutes.
• Meanwhile, mash ricotta cheese, spinach, Parmesan, Kalamata olives, Italian seasoning, and pepper in a bowl. Mix to combine.
• When the mushrooms are tender, Return the caps to the pan gill-side up. Spread one tablespoon of warm marinara into each cap; Mound generous ricotta filling into each cap and sprinkle with the remaining Parmesan cheese.
• Bake the caps at 450F for 10 minutes.
• Serve with the marinara sauce and cheese.

Here we take the ingredients of a vegetarian lasagna mixture, spinach, and Parmesan cheese–and snuggle them into cooked portobello mushroom caps. The recipe serves fine with very large portobello caps; if you can only find shorter ones, buy one or two more and split the stuff among all the caps. Serve with a salad and an all-grain supper roll or spaghetti rolled with marinara sauce.