Spinach Ricotta Stuffed Portobellos
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.
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
One serving is one of 4 equal portions of all listed ingredients, including any specified sides and sauces. Nutrition is estimated; brands and portions change the result. 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.