Spinach & Ricotta Baked Stuffed Portabella Muchrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 serving mushroom, portabella cap - 1 cap-3 oz serv .5 cup Ricotta Cheese, part skim milk 1 tbsp Grated Cheese Parm 2T 0.5 cup Spinach, frozen and drained1 tbsp diced Onions, raw
Preheat oven at 350F...
Clean out the gills of the mushroom caps and discard gills.
Place mushroom caps on a parchment or foil lines baking sheet gill side up.
In a bowl, mix all of the other ingredients...make sure you have squeezed out all of the liquid from the thawed spinach.
Fill the each mushroom cap with half of the filling.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Serving Size: 1 Mushroom Cap
Number of Servings: 2
Recipe submitted by SparkPeople user CANNINGNANNY.
Clean out the gills of the mushroom caps and discard gills.
Place mushroom caps on a parchment or foil lines baking sheet gill side up.
In a bowl, mix all of the other ingredients...make sure you have squeezed out all of the liquid from the thawed spinach.
Fill the each mushroom cap with half of the filling.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Serving Size: 1 Mushroom Cap
Number of Servings: 2
Recipe submitted by SparkPeople user CANNINGNANNY.
Nutritional Info Amount Per Serving
- Calories: 125.1
- Total Fat: 5.3 g
- Cholesterol: 19.2 mg
- Sodium: 137.0 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 4.5 g
- Protein: 12.1 g
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