These spinach and cheese stuffed Portobello mushrooms make a great appetizer! Additionally, because of their enormous size, they can also easily be served as a main dish for a special get-together!
Cheese and Spinach Stuffed Portobello Mushrooms Recipe!
Unlike many recipes for stuffed Portobello mushrooms, this recipe does not contain breadcrumbs, which is great because it means that it is gluten-free by nature.
Stuffing lots of spinach in there not only builds flavor, it also keeps you and your guests full, and the combination of Ricotta cheese with warm marinara sauce provides a flavor profile that is very reminiscent of lasagna!
Here is the complete recipe for these stuffed Portobellos!
Cheese and Spinach Stuffed Portobello Mushrooms Appetizer Recipe
Prep Time: 15 minutes
Bake Time: Approximately 40 minutes
Yield: 4 – 8 appetizers (depending on mushroom cap size used)
- 4 large Portobello mushroom caps (or 8 smaller Portobello mushroom caps)
- Salt and pepper, to taste
- 1 c. part-skim Ricotta cheese
- 1 c. finely chopped spinach, preferably fresh rather than frozen
- ½ c. finely shredded Parmesan cheese, divided
- 2 Tbsp. kalamata olives, finely chopped
- ½ tsp. dry Italian seasoning
- ¾ c. prepared marinara sauce
- Preheat oven to 450° F. Coat a rimmed baking sheet with cooking spray.
- Place the mushroom caps, gill side up, on the prepared pan.
- Sprinkle with salt and pepper, to taste.
- Place in preheated oven and roast for 20 – 25 minutes, until tender.
- While the mushroom caps are roasting in the oven, in a medium bowl mash Ricotta cheese and combine in with the Ricotta ¼ cup of the shredded Parmesan, the olives, Italian seasoning, and the remaining 1/8 tsp. pepper.
- In a small bowl, place the prepared marinara, then cover and heat in microwave on high until hot, 30 seconds to 1½ minutes.
- When the mushroom caps are roasted and tender, remove from oven and carefully discard any liquid accumulated on the baking sheet.
- Return the caps to the baking sheet, gill side up.
- Spread 1 Tbsp. of heated marinara into each cap, and cover the remaining marinara remaining in the bowl to keep warm.
- Mound a generous 1/3 cup Ricotta-spinach mixture into each mushroom cap on top of the marinara, and sprinkle the remaining ¼ cup Parmesan among the 4 mushroom caps.
- Bake at 450° F. until heated through, approximately 10 minutes.
- Remove from oven and serve with the remaining warm marinara.