Spinach & Ricotta Stuffed Portobellos
Juicy roasted portobello caps piled with a garlicky spinach, ricotta and goat cheese filling and baked under a golden mozzarella-parmesan lid — all the flavor of stuffed shells, no pasta.
Nutrition per serving
2 stuffed caps- Net carbs
- 8.5g
- Calories
- 407kcal
- Protein
- 23g
- Fat
- 31g
- Total carbs
- 11 g
- Fiber
- 2.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
With Italian sausage: Browned Italian sausage folded into the spinach-ricotta filling makes these hearty enough for the biggest appetites.
- Brown the sausage in the skillet before the garlic, breaking it into small crumbles, until no pink remains (160°F/71°C). Spoon off the fat, then cook the garlic and spinach and fold the sausage into the filling with the spinach.
Spinach-artichoke: Like the favorite party dip baked into a mushroom: chopped artichoke hearts and cream cheese replace the ricotta.
- Beat the cream cheese until smooth before mixing in the rest of the filling, then fold in the chopped artichokes with the spinach. Squeezing the artichokes dry in a towel keeps the filling thick.
- Mushroom caps
- Filling & topping
- Mushroom caps
- Filling & topping
- Also add
- Mushroom caps
- Filling & topping
- Also add
Estimated cost $22.68 for 4 servings ($5.67 each) · how we estimate
Instructions
-
Heat the oven to 400°F (200°C). Twist out the mushroom stems and scrape out the dark gills with a spoon so they don't muddy the filling. Brush the caps all over with 2 tablespoons olive oil, season with salt and pepper and roast gill-side down on a sheet pan for 10 minutes.
-
Flip the caps and pour off any liquid that has pooled inside them — this keeps the filling from turning watery.
-
Meanwhile, warm 1 tablespoon olive oil in a large skillet over medium heat. Cook the garlic 30 seconds, then add the spinach by handfuls, stirring until fully wilted, 2–3 minutes. Tip into a sieve, let cool slightly and press out as much liquid as you can.
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In a bowl, mix the ricotta, goat cheese, egg, ¼ cup parmesan, ½ cup mozzarella, nutmeg, pepper flakes and salt. Chop the spinach and fold it in.
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Mound the filling into the caps and top with the remaining 1 cup mozzarella and ¼ cup parmesan.
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Bake 15–20 minutes, until the filling is hot and set and the cheese is golden; broil 1–2 minutes for extra color. Rest 5 minutes before serving.
Tips for success
-
Squeeze the spinach hard: a fist-sized ball of cooked spinach can still hold several tablespoons of water. - Ricotta is higher in carbs than most cheeses, so this filling uses a modest amount and leans on tangy goat cheese for creaminess and body.
- Round out the plate with an arugula salad dressed in lemon herb vinaigrette.
Nice to have, not needed
- A grapefruit spoon scrapes out the gills in one swipe — a regular teaspoon works fine.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Reheat at 350°F (175°C) for 10–12 minutes, or microwave 1½–2 minutes (the caps soften a little).
Prep tip: Make the filling up to a day ahead and keep it chilled; roast and fill the caps right before baking.
Refrigerate up to 3 days. Reheat at 350°F (175°C) for 10–12 minutes.
Variations
2 variations, each with its own ingredients and macrosWith Italian sausage
ProteinBrowned Italian sausage folded into the spinach-ricotta filling makes these hearty enough for the biggest appetites.
- + ½ lb Italian sausage
10 g net · 572 kcal · 31 g protein · 45 g fat · ≈$6.25 per serving (+1.7 g net carbs vs the original)
Spinach-artichoke
FlavorLike the favorite party dip baked into a mushroom: chopped artichoke hearts and cream cheese replace the ricotta.
- whole-milk ricotta → cream cheese
- + ¾ cup canned or jarred artichoke hearts
9.3 g net · 474 kcal · 24 g protein · 38 g fat · ≈$6.07 per serving (+0.8 g net carbs vs the original)
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Pin this recipe to your keto board so it’s there when you plan next week.
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