Stuffed Portabella “Lasagna” with ground beef, fresh spinach and three cheeses


Serves 4-6


  • 4-6 large Portabella mushrooms, stems off
  • Olive oil
  • Salt and pepper
  • 1 cup ricotta cheese
  • 1 cup packed spinach, chopped
  • 1 teaspoon fresh garlic, minced
  • 1-pound ground beef
  • 1 jar of Spinellis Creamy Vodka Sauce
  • 1 cup parmesan cheese
  • 1 cup mozzarella


Heat oven to 425°F. Remove stems from mushrooms and place mushrooms on a baking sheet.

Brush both sides of each mushroom with olive oil and sprinkle with salt and pepper. Roast mushrooms cap-side down 10 to 15 minutes until softened but still holding their shape. Let cool slightly.

Meanwhile, in a medium bowl, combine ricotta cheese, chopped spinach, fresh garlic, salt and pepper taste.

Cook ground beef in a skillet over medium high heat until browned and crumbly. Drain fat and discard. Add a half jar of Spinelli’s Creamy Tomato Vodka sauce and combine well. Let simmer over medium heat for 15 minutes.

Turn mushrooms stem side up fill cap with spinach ricotta mixture. Layer cooked ground beef on top of that and cover with more Vodka sauce. Cover with mozzarella and parmesan cheeses.

Add back to oven and let bake for another 10 minutes or until cheese is melted and bubbly. Enjoy!