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3.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 211.9
  • Total Fat: 11.5 g
  • Cholesterol: 28.9 mg
  • Sodium: 642.5 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 3.0 g
  • Protein: 15.1 g

View full nutritional breakdown of Geraine's Cheese & Spinach-Stuffed Portobellos calories by ingredient
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Geraine's Cheese & Spinach-Stuffed Portobellos

Submitted by: GERAINE

Introduction

Great main dish Great main dish
Number of Servings: 4

Ingredients

    4 large portobello mushroom caps
    1/4 teaspoon freshly ground pepper, divided
    1 cup part-skim ricotta cheese
    1 cup finely chopped fresh spinach
    1/2 cup finely shredded Parmesan cheese, divided
    2 tablespoons finely chopped kalamata olives
    1/2 teaspoon Italian seasoning
    3/4 cup prepared marinara sauce

Directions

Step 1: Preheat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray.|Place mushroom caps, gill side up, on the prepared pan. Sprinkle with 1/8 teaspoon pepper. Roast until tender, 20-25 minutes.|Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.|When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm.|Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.
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Number of Servings: 4

Recipe submitted by SparkPeople user GERAINE.






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Member Ratings For This Recipe

  • I really liked this recipe. I didn't use olives because I forgot to pick them up. Because my boyfriend is a serious carnivore, we add 1 cup of imitation crab meat to the mix. It adds a little something, without too many more calories. - 9/18/12

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  • I enjoyed them, my grandson, not so much. - 4/27/10

    Reply from GERAINE (5/2/10)
    I'm glad you like this recipe. My grand children aren't wild about mushrooms either. :o)


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