• Ricotta and Spinach Stuffed Portabella Mushroom

    This is one of my favorite dishes to make, and its relatively simple. Feel free to manipulate the spices, I never actually measure what I put in there,

    2 large portabella mushrooms, washed
    1 cup low fat/non fat ricotta cheese
    1/2 cup parmasan cheese, separated
    1/2 cup chopped Kalamata olives (optional)
    1 cup drained frozen chopped spinach
    1/2 cup marinara sauce
    1 t Italian seasoning
    1/4 t basil
    1/4 t oregano
    1/4 t pepper

    Preheat oven to 450 degrees F. Place portabella mushrooms on an oven tray (I use foil on top of the tray so it’s less messy) and bake for 25 min. Take mushrooms out and drain any excess fluid. Be careful as they will be very hot.

    To prepare the stuffing: mix 1 cup ricotta with 1 cup spinach, 1/4 parmesan cheese, olives (optional) and all spices.

    Fill bottom of caps with 1/4 cup of marinara sauce each and place stuffing into mushroom caps on top of sauce, packing in. Bake at 450 degrees for 15 min. Remove and place remaining 1/4 cup parmesan cheese on top and continue to bake for 5-10 min until cheese is melted.

    Serve hot with side dish of choice (I made bowtie pasta with marinara sauce and sauteed zucchini). Makes 2 portions.

    Stuffed Portabella Mushroom


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