Italian Portobella Mushroom Caps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 Medium Portobella Mushroom Caps1.5 T. Olive Oil1 Medium Onion, diced2 Cloves Garlic, Minced2 c. Sliced Zucchini, steamed, cooled and squeezed mostly dry2 c. Fresh Baby Spinach leaves, chopped2 T. Chopped, fresh basil1 T. Chopped fresh oregano15 oz. Container Part-Skim Ricotta Cheese2 c. 2% Fat Cottage Cheese8 oz Part-Skim Mozzarella Cheese, shredded.6 oz provalone cheese, shredded
Spray two large baking pans with cooking oil spray. Pre heat oven to 350 degrees.
Heat olive oil in a large skillet over medium-high heat. Saute onions about 8-10 minutes or until soft and translucent. Add garlic and saute about 2-3 more minutes. Add spinach and saute until just wilted, about 2 minutes. Remove from heat and add zucchini and chopped herbs. Set aside.
In a large bowl stir together the ricotta and cottage cheeses. In a small bowl mix together the Mozzarella and provolone cheeses. Mix half of the Mozzarella/provolone cheese into the ricotta/cottage cheese mixture. Save the other half of the Mozzarella mixture for sprinkling over the mushrooms.
Place mushroom caps gill sides up in a single layer in the oiled baking dish. My baking pans fit about six caps per pan. Spread about 1/4 c. of the cottage cheese mixture on top of each mushroom. Spoon a little under 1/4 c. of the marinara sauce over the cheese mixture. Sprinkle each mushroom with a little of the reserved Mozzarella/provolone cheese. Carefully pour a little warm water into each pan to keep the mushrooms moist and prevent them from sticking to the pan as they cook. About 1/8" of water is all that is needed.
Place baking dishes in preheated oven and bake for about 30 minutes or until mushrooms are tender and cheese is just melted. Serve warm.
Number of Servings: 12
Recipe submitted by SparkPeople user L8AGAIN.
Heat olive oil in a large skillet over medium-high heat. Saute onions about 8-10 minutes or until soft and translucent. Add garlic and saute about 2-3 more minutes. Add spinach and saute until just wilted, about 2 minutes. Remove from heat and add zucchini and chopped herbs. Set aside.
In a large bowl stir together the ricotta and cottage cheeses. In a small bowl mix together the Mozzarella and provolone cheeses. Mix half of the Mozzarella/provolone cheese into the ricotta/cottage cheese mixture. Save the other half of the Mozzarella mixture for sprinkling over the mushrooms.
Place mushroom caps gill sides up in a single layer in the oiled baking dish. My baking pans fit about six caps per pan. Spread about 1/4 c. of the cottage cheese mixture on top of each mushroom. Spoon a little under 1/4 c. of the marinara sauce over the cheese mixture. Sprinkle each mushroom with a little of the reserved Mozzarella/provolone cheese. Carefully pour a little warm water into each pan to keep the mushrooms moist and prevent them from sticking to the pan as they cook. About 1/8" of water is all that is needed.
Place baking dishes in preheated oven and bake for about 30 minutes or until mushrooms are tender and cheese is just melted. Serve warm.
Number of Servings: 12
Recipe submitted by SparkPeople user L8AGAIN.
Nutritional Info Amount Per Serving
- Calories: 239.3
- Total Fat: 12.7 g
- Cholesterol: 34.7 mg
- Sodium: 543.5 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.3 g
- Protein: 20.4 g
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