vegetarian main dish

These Spinach Stuffed Portobellos combine a flavorful mixture of three cheeses and spinach with hearty portobello mushrooms for an easy meat-free main dish. 

Spinach Stuffed Portobello Mushrooms

lb. frozen spinach (0.65)

cottage cheese (0.27)

mozzarella (0.42)

feta (1.09)

garlic powder (0.02)

salt (0.02)

tsp black pepper (0.02)

red pepper (0.02)

portobello mushrooms (3.98)

olive oil (0.16)

marinara sauce (optional) (0.35)

Preheat the oven to 400ºF. Thaw the frozen spinach and squeeze out as much water as possible.

Place the squeezed spinach in a bowl and add the cottage cheese, mozzarella, feta, egg, garlic powder, salt, pepper, and crushed red pepper. Stir until everything is evenly combined.

Wipe any dirt or debris from the portobello mushrooms. Remove the stems. Brush a little oil over the mushroom caps and season with a pinch of salt. Place the mushrooms, gill sides up, on a baking sheet. Divide the spinach and cheese filling between the four mushrooms, mounding it inside the caps.

Bake the stuffed portobellos in the preheated oven for 25 minutes or until the cheese mixture on top is lightly browned. Mushrooms contain a lot of water, so don&#039;t be alarmed to see liquid seeping from the mushrooms.

Serve each spinach stuffed portobello drizzled with 2 Tbsp marinara sauce, if desired.

https://embed.mediavine.com/videos/wgxquqweokfzpygwifeu

These Spinach Stuffed Portobellos combine a flavorful mixture of three cheeses and spinach with hearty portobello mushrooms for an easy meat-free main dish.

Spinach Stuffed Portobellos

This one pot dinner gets you from fridge to plate in less than 30 minutes. Click to get this recipe.

One Pot Winter Veggie Pasta

linguine

butternut squash

kale

escarole

shallots, thinly sliced

garlic cloves, thinly sliced

red pepper

thyme

extra virgin olive oil,

salt

black pepper

water

Colavita extra virgin olive oil and Parmesan cheese (optional)

Pack in an impressive 3 of your 5-a-day with this spicy vegetarian lentil dish filled with roast butternut squash, peppers and onions

Spicy roast veg & lentils

butternut squash (about 950 grams/2lb 2 ounces)

red onion

peppers orange

garlic

olive oil

curry paste

lentils

vegetable stock

coriander

Heat oven to 200C/180C fan/gas 6. Using a sharp knife, peel the butternut squash. Cut it in half lengthways, scoop out the seeds, then cut into 1cm-thick slices widthways across the squash.

Put the squash slices in a large roasting tin with the onion, peppers and garlic. Mix the oil with the curry paste and drizzle over the vegetables. Toss well to coat in the curry mix and season.

Roast for 30 mins until the vegetables are beginning to soften. Add the lentils and stock to the roasting tin and mix. Return to the oven for a further 5-10 mins until the vegetables are tender. Stir in the coriander and serve straight away.

Let that cabbage be the shining star of your next meal. 

Cheesy Baked Cabbage Steaks

garlic cloves,

onion powder

Parmesan cheese,

mozzarella cheese, grated

salt and pepper,

In a bowl, stir together the olive oil, garlic, onion powder, thyme, 2 tablespoons parmesan cheese, and salt and pepper.

Arrange cabbage steaks in a single layer on a baking sheet and brush with the olive oil mixture.

Bake until cabbage is tender and golden, about 20 minutes. Remove from oven and top with mozzarella and remaining parmesan.

Return to oven and bake until cheese is golden and bubbly, about 5 minutes more. Enjoy!

Italian-style creamy cannellini beans cook in about 10 minutes on the stovetop, in a garlicky cream sauce strewn with leafy greens and lots of Parmesan. Serve as a hearty side dish, meatless main or add a cooked protein such as chicken, shrimp or chicken meatballs to make an easy dinner!

Creamy Skillet White Beans with Greens and Parmesan

extra virgin olive oil

shallot onion

cannellini beans (or 2 15-ounce cans, drained)

garlic (grated

chopped fresh rosemary (thyme

chicken broth (or vegetable broth)

heavy cream (or creme fraiche)

torn leafy greens (such as kale

Parmesan cheese

Put the olive oil and shallots in a 10-12-inch skillet set over medium-high heat. Cook and stir 2-3 minutes, until they&#39;re softened

Add the beans, garlic, rosemary, salt and red pepper to the pan and give the mixture a stir. Cook for a minute or two, until the garlic smells fragrant (but don&#39;t brown it).

Pour in the broth and add the cream. Bring to a simmer and cook about 5 minutes, stirring once or twice.

Lower the heat and add the greens to the skillet. Stir them in, and continue cooking until the greens turn bright green and begin to wilt. Remove from the heat. Sprinkle the cheese over the beans and stir.

Serve the beans warm as a main dish, side dish or spooned over pasta for the ultimate carb fest!

https://content.jwplatform.com/videos/5DnVIXpM.mp4

Comforting, satisfying and super-tasty white beans in a garlicky cream sauce with leafy greens and Parmesan.

Creamy Skillet White Beans

Top 5 vegetarian main dish recipes from across the web

The most viewed vegetarian main dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spinach Stuffed Portobello Mushroom...

One Pot Winter Veggie Pasta

Spicy roast veg & lentils

Cheesy Baked Cabbage Steaks

Creamy Skillet White Beans with Gre...

Top 5 vegetarian main dish recipes from across the web

The most viewed vegetarian main dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spinach Stuffed Portobello Mushroom...

One Pot Winter Veggie Pasta

Spicy roast veg & lentils

Cheesy Baked Cabbage Steaks

Creamy Skillet White Beans with Gre...

The most viewed vegetarian main dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine