- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 234.7
- Total Fat: 12.0 g
- Cholesterol: 65.5 mg
- Sodium: 384.1 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 4.0 g
- Protein: 9.9 g
Spinach and Artichoke Stuffed Portabello MushroomsSubmitted by: TRAINLADY1107
*Portobello Mushrooms - Raw each, 4 serving (remove)
*Extra Virgin Olive Oil, 2 tbsp (remove)
Spinach, frozen, .5 package (10 oz) yields (remove)
*Artichokes, canned packed in water, 0.875 cup (remove)
Ricotta Cheese, part skim milk, .75 cup (remove)
Egg Yolk, 1 large (remove)
Garlic, 2 cloves (remove)
Salt, 3 dash (remove)
Pepper, black, 3 dash (remove)
Nutmeg, ground, .062 tsp (remove)
Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with extra-virgin olive oil and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center.
Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.
Remove mushroom caps from grill.
To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps. Sprinkle the caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.
Number of Servings: 4
Recipe submitted by SparkPeople user TRAINLADY1107.