Cheese & Spinach Stuffed Portobellos

So I had made this last week and it was BOMB!! But of course I tweaked it and mixed tofu into the cheese mixture. It came out tasty!! The remaining cheese mix that was left over I mixed into pasta with marinara and fed it to my boys (I have twin 2.5 year old boys). They loved it!! (Original recipe here)

Cheese & Spinach Stuffed Portobellos

6 baby portobello mushroom caps (or 4 large caps)
1/2 t salt
1/4 t pepper
1 c ricotta cheese
1/2 block tofu (I used the Silken kind)
1 10 oz pkg frozen spinach, thawed & water drained
1/3 c Parmesan (plus extra for sprinkling on top of stuffed mushrooms)
1/2 t each of rosemary, oregano, & basil
1 T Nutritional Yeast
3/4 c marinara sauce, warmed


1) Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray. Place mushroom caps, gill-side up, on the prepared pan. Roast until tender, 20 to 25 minutes.

2) While waiting for mushrooms to be done, mash ricotta, tofu, spinach, Parmesan, herbs, nutritional yeast, salt, & pepper in a medium bowl.

3) When the mushrooms are tender, pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up & season w/ salt & pepper. Spread 1 tablespoon marinara into each cap (2 T if using large caps); cover the remaining sauce to keep warm. Mound a generous 1/4 cup ricotta filling into each cap (1/3 c if using large caps) and sprinkle with Parmesan (or sprinkle mozzarella or use a slice of provolone). Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.


The original recipe is bomb too...although I omitted the olives cause I hate them. I just tweaked the original recipe to add some more protein to the dish so it could be a sufficient main course.