These hearty vegetarian stuffed portobellos feature the classic flavors of lasagna—ricotta, spinach, olives, Parmesan, and Italian herbs—baked inside meaty mushroom caps. They make an easy main dish when paired with a fresh green salad, whole-grain rolls, or pasta tossed with marinara sauce. Use large portobellos for the best results, or divide the filling among extra caps if smaller mushrooms are all that’s available.
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
METHOD:
Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
Place mushroom caps gill-side up on the pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20–25 minutes.
In a medium bowl, combine the ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning, and remaining 1/8 teaspoon pepper. Mash together until the mixture is evenly combined.
Place the marinara sauce in a microwave-safe bowl. Cover and heat on High for 30 seconds to 1 1/2 minutes, until hot.
When the mushrooms are roasted, carefully pour off any liquid that has collected in the caps. Return caps to the sheet pan, gill-side up. Spoon 1 tablespoon marinara into each mushroom. Mound about 1/3 cup of the ricotta filling into each cap. Sprinkle tops with the remaining 1/4 cup Parmesan. Bake until heated through and lightly golden on top, about 10 minutes.
Serve warm with the remaining marinara sauce.
SERVING SUGGESTIONS:
- Serve with a mixed green salad and a whole-wheat roll.
- Pair with spaghetti tossed in marinara or pesto.
- Add roasted zucchini or eggplant on the side for a heartier entrée.
- For extra richness, drizzle with a little balsamic glaze before serving.
YIELD: Serves 4
SOURCE: Recipe from EatingWell: March/April 2009
