Mushrooms, cheese and tomatoes are a fabulous combination of flavours! There are plenty of different ways to enjoy these ingredients together and one of my favourites are these spinach and ricotta stuffed portobello mushrooms in tomato sauce!
Check out my Spinach and Ricotta Stuffed Portobello Mushrooms in Tomato Sauce recipe on Pomì!
Disclaimer: This post was sponsored by Pomì. All Opinions are my own.
This recipe is brilliantly simple. A ready-made dish looks no worse than a delicacy from a French restaurant 🙂 thanks for sharing this masterpiece, I'm already running to the kitchen to start cooking it
This recipe is brilliantly simple. A ready-made dish looks no worse than a delicacy from a French restaurant 🙂 thanks for sharing this masterpiece, I'm already running to the kitchen to start cooking it 🙂
Not my cup of tea…total travesty on portobellos. Does this mean that for the next umpteenth posts we will hear about different rifts on this recipe like you do with the others you post, or will you come up with something new?
To James Rancourt: Incredibly rude and unnecessary comment. If you do not like the recipes scroll on or unsubscribe.
James Rancourt, that was an ugly comment. Please take your pots and pans and leave the community. You are not welcome if you can't communicate in a more pleasant manner.
This sounds like a great new way to serve mushrooms. Question: the list of ingredients includes 1/4 cup basil, chopped. But the directions say to use it in the sauce, and then again in the ricotta mixture. And the beautiful photo shows chopped basil on top as a garnish. Can you please clarify?
Vaoow. It looks really great. Thanks
Connie Hatch-Feir: There should be 1/4 cup basil in the tomato sauce and 1/4 cup in the spinach and ricotta mixture with optional garnish! Enjoy!
Very easy to cook, thanks! Great recipe.