Spinach And Ricotta Stuffed Portobello Mushrooms


This is a very filling meal you could do for any meatless meal of the week. I paired these stuffed mushrooms with a simple salad.

This recipe was created for Babble’s Family Kitchen.

recipe photo

Yield: Serves 4

Spinach And Ricotta Stuffed Portobello Mushrooms

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4.50 stars (4 reviews)
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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.

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*Nutritional Information is not guaranteed for 100% accuracy.

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  3 Responses to “Spinach And Ricotta Stuffed Portobello Mushrooms”

  1. Belinda @zomppa — October 1, 2011 @ 9:34 am

    Is this brunch for today??

  2. F Kane — January 24, 2017 @ 2:15 pm

    Hi, tried to click onto the recipe but link does not work. Help!

  3. F Kane — January 24, 2017 @ 2:16 pm

    Oops, found it! Disregard earlier msg.

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