Spinach and Cheese-Stuffed Portobello Caps

Serve these Italian-style mushroom caps with crusty bread and salad tossed with a zesty vinaigrette. To serve four, simply double the recipe. Squeeze excess liquid from spinach before adding to filling.

Yield: 2 servings (serving size: 2 mushroom caps)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 305
  • Calories from fat: 22%
  • Fat: 6.9g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 22.9g
  • Carbohydrate: 31.6g
  • Fiber: 6.2g
  • Cholesterol: 42mg
  • Iron: 2.8mg
  • Sodium: 949mg
  • Calcium: 466mg


  • 4 large portobello caps
  • Cooking spray
  • 1/4 teaspoon salt, divided
  • 1 cup fat-free ricotta cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/2 (10-ounce) package frozen chopped spinach, thawed and drained thoroughly
  • 1/3 cup chopped bottled roasted red bell peppers
  • 3/4 cup tomato sauce
  • 1/2 cup (2 ounces) shredded part-skim mozzarella
  • 1/2 teaspoon dried oregano


  1. Preheat oven to 400°.
  2. Remove brown gills from undersides of mushrooms using a spoon; discard gills. Place mushrooms, stem sides up, on a baking sheet coated with cooking spray. Sprinkle with 1/8 teaspoon salt. Bake at 400° for 5 minutes.
  3. While mushrooms bake, combine ricotta, garlic powder, black pepper, and remaining 1/8 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 cheese. Sprinkle evenly with oregano. Bake at 400° for 8 minutes. Increase oven temperature to broil. Broil 1 1/2 minutes or until cheese is melted.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spinach and Cheese-Stuffed Portobello Caps Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy