Welcome to Babble,
Sign Out

Get the Babble Newsletter!

Already have an account? .

Spinach And Ricotta Stuffed Portobello Mushrooms

Every week I make at least one meatless dinner. This was one of ours this week, stuffed portobello mushrooms. I love making these big meaty portobello mushrooms because they are so meaty and filling. For these, I first stuffed them with a generous layer of fresh ricotta cheese. Then I topped that with sauteed spinach, red peppers and sweet onions. To top it off, a handful of mozzarella cheese. To go along with these mushrooms, I made a simple salad dressed with oil and vinegar.

Spinach And Ricotta Stuffed Portobello Mushrooms


4 portobello mushroom caps, stems and gills removed
olive oil
1 cup ricotta cheese
1 cup mozzarella or Italian blend shredded cheese
2 – 9 oz bag fresh spinach
1/2 onion, sliced
1/2 red pepper, sliced
olive oil
salt and pepper


1. Preheat oven to 400 degrees. Rub olive oil all over the outer part of your portobello mushrooms.

2. Preheat a large skillet and drizzle with olive oil. Add onions, red peppers and spinach. Add salt and pepper. Saute until spinach is wilted.

3. Spoon 1/4 cup ricotta cheese in each mushroom cap. Top with 1/4 of the sauteed spinach. Then 1/4 of the shredded cheese.

4. Bake at 400 degrees for 18 – 20 minutes or until cheese is melted and mushrooms are tender.

Tagged as: , , ,

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Learn More.