A delicious, complex and hearty dish; that doesn’t have any meat! This is budget friendly, easy to make and is perfect with a glass of red wine. While it takes a while to bake it is worth it. Large portobello caps stuffed with a mixture of spinach and cheese all while topped with marinara. I promise you won’t miss the meat in this!
A tip to easily clean out the portobello’s is to use the back of the spoon to gently scrape out the gills. Just scrape around the entire mushroom and you end up a much easier to stuff vegetable.
Stuffed Portobellos
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Keywords: entree vegetarian
6053665Ingredients (Serves 2)
- 4 large portobello mushroom caps
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper, divided
- 1 cup ricotta cheese
- 1 cup finely chopped fresh spinach
- 1/2 cup finely shredded Parmesan cheese, divided
- 1/2 teaspoon Greek or Italian seasoning
- 3/4 cup prepared marinara sauce
Instructions
Preheat oven to 450°F.
Scrape out the inside of the portobellos. Place the caps, gill side up on a cookie sheet lined with foil. Sprinkle with salt and pepper. Roast until tender, 20 to 25 minutes.
Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.
Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.
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