Ricotta Stuffed Portobellos


2 portobello mushrooms
2 t extra-virgin olive oil
2 T onion, minced
4 garlic cloves, minced
2 T Italian flat parsley, chopped
1 jalapeno (or 1 T bell pepper), deseeded and chopped
2 T green onion, minced
6 sun-dried tomato halves, chopped
6-8 basil leaves, rinsed and torn
3/4 cup low-fat ricotta cheese
1/4 t fresh cracked black Pepper
Pinch nutmeg
2 T parmigiano reggiano cheese
6-8 spinach leaves
Optional: pinch of salt added at the table

Spoon Mage™ Note:

Jalapeno provides a bit of pizzazz to accent the flavors and stand in place of the salt. You may want to provide pizzazz in a different way. Perhaps you will just sub in some hot red pepper flakes. Or if you really cannot take heat, fine dice about 2 T of red bell pepper for a pretty color accent.


Preheat the oven to 375 F

Sauté the onion and garlic for two minutes in the olive oil until softened.

Add the garlic, parsley, and jalapeno. Sauté for another two minutes.

Remove from heat, place in a medium bowl, and cool a few minutes.

Add the green onion, sun-dried tomatoes (drained if you are using oil packed), ricotta, pepper, basil, and nutmeg to the onion mixture. Mix well.

Spray a baking dish with non-stick spray. Place the cleaned de-stemmed mushrooms cavity side up into the dish.

Line the cavity with a layer of spinach leaves.

Fill with the ricotta mixture.

Sprinkle with parmigiano reggiano cheese.

Bake at 375 F for approximately 30 minutes or until the cheese starts to brown and the mushrooms are soft and well cooked.

Squish a bit of fresh lemon juice over the mushroom. Lemon juice accents the flavors, further reducing the need for salt.

Serve as a main dish with garden salad drizzled with a good balsamic vinegar.

Or slice into halves for four delicious side dishes to a dinner of pasta.

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