Spinach And Ricotta Stuffed Portobello Mushrooms

Eclectic RecipesReviews(6)
Bond Girl: "Very good! I made quite a few alterations. I adde…" Read More
10Ingredients
270Calories
45Minutes

Ingredients

  • 4 portobello mushroom caps (stems and gills removed)
  • olive oil
  • 1 cup ricotta cheese
  • 1 cup mozzarella (or Italian blend shredded cheese)
  • 9 ounces fresh spinach
  • 1/2 onion (sliced)
  • 1/2 red pepper (sliced)
  • olive oil
  • salt
  • pepper
Read Directions

NutritionView more

270Calories
Sodium15%DV350mg
Fat31%DV20g
Protein24%DV12g
Carbs4%DV12g
Fiber12%DV3g

PER SERVING *

Calories270Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat7g35%
Trans Fat
Cholesterol35mg12%
Sodium350mg15%
Potassium820mg23%
Protein12g24%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate12g4%
Dietary Fiber3g12%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(6)

Yummly User
Bond Girl 22 days ago
Very good! I made quite a few alterations. I added some Parm in the ricotta, sauteed the veg in garlic, chives and chili flakes and topped with just a little panko. It was fabous and very flavourful!
s watz 9 Apr
I thought it needed dill weed and maybe feta cheese as well. I'll definitely try it again though.
Tracy S. 5 Dec 2017
It was very good, will make it again!
Heather J. 16 Nov 2017
I’ve made this twice now and I love it!!!
Sophia 23 Aug 2017
Tasty & quick! Took about twenty minutes to prep so it wasn't a very time intensive meal. Good flavors and very filling. Perfect if you're in the need of meat-free meals.
Trudy Cox 31 Jul 2015
A great meatless dinner that's satisfying and filling. I did not make any changes and I loved it. Have made this recipe multiple times