Spinach ricotta stuffed portobellos make a meatless dinner with a creamy filling and browned cheese on top. Each portion includes two mushroom caps, which gives the dish more substance than a small appetizer mushroom. Pre-roasting the caps helps control their moisture.
Tips for spinach ricotta stuffed portobellos
Buy large caps with enough room for filling. Smaller caps work if you divide the whole batch into four equal portions. Spinach squeezing and pre-roasting are both useful; skipping either can make a watery dish. Nutrition models the full spinach package as a conservative estimate even though squeezing removes some liquid and soluble nutrients. Use microbial-rennet cheeses if you require a vegetarian version.
Makes 4 servings. One serving is one of 4 equal portions of all listed ingredients, including the specified sides and sauces. Prep: 25 minutes; cook: 35 minutes; total elapsed time: 65 minutes including 5 minutes resting.
Helpful equipment: rimmed sheet pans give vegetables room to roast without crowding. Check the size and features for your kitchen before buying.
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Spinach Ricotta Stuffed Portobellos
Ingredients
- 8 large portobello mushroom caps about 1 1/2 pounds edible weight
- 1 15-ounce container part-skim ricotta
- 10 oz frozen chopped spinach package weight; thaw and squeeze very dry
- 4 oz part-skim mozzarella shredded, divided
- 1 oz Parmesan finely grated
- 2 large eggs
- 1 cup marinara sauce
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1/4 tsp black pepper
Instructions
- Heat oven to 400°F. Wipe mushrooms clean, remove stems and place gill-side up on two rimmed sheet pans. Brush with the oil. Roast 12–15 minutes. Carefully tip out released liquid and blot the centers.
- While caps roast, squeeze thawed spinach in a clean towel until very dry. Mix with ricotta, eggs, Parmesan, garlic, pepper and half the mozzarella.
- Spread the marinara across a 9-by-13-inch baking dish and a second small dish if needed. Arrange caps without overlapping. Divide filling among all eight mushrooms, mounding slightly.
- Top with remaining mozzarella. Bake 20–25 minutes until mushrooms are tender and filling reaches 160°F in several centers.
- Divide the mushrooms and all sauce into four servings, two caps each. Let stand 5 minutes before eating.
Notes
Storage and meal prep
Refrigerate within 2 hours at 40°F or below for 3–4 days. Reheat covered to 165°F. Freezing is possible for up to 2 months, but mushrooms and ricotta may release more water after thawing.
More practical ideas
For another option, try Creamy Cottage Cheese & Spinach Pasta. Our meal prep tips can help with planning and storing leftovers.
About the nutrition
Nutrition values are estimates, calculated from all listed ingredients and divided into 4 equal servings. Total carbohydrates include fiber. Different brands, substitutions and extra sides change the result. This development draft has not been kitchen-tested.