Spinach and Cheese-Stuffed Portobello Caps

Spinach and Cheese-Stuffed Portobello Caps

By annamueser Published: July 26, 2012

  • Yield: 8 mushroom caps (4 Servings)
  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins

Adapted from cookinglight.com. This can serve 4 as a main course or 8 as a side.



  1. Preheat oven to 400°.
  2. Remove brown gills from undersides of mushrooms using a spoon and discard. Place mushrooms, stem sides up, on a greased baking sheet. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 5 minutes.
  3. While mushrooms bake, combine ricotta, goat cheese, garlic, black pepper, and remaining 1/4 teaspoon salt in a medium bowl, stirring well. Gently stir in the spinach and bell pepper. Divide mixture evenly among mushroom caps. Top evenly with tomato sauce and mozzarella. Sprinkle with oregano.
  4. Bake at 400° for 8 minutes. Increase oven temperature to broil. Broil 1 1/2 minutes or until cheese is melted.