Parmesan and Spinach Stuffed Portobello Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 packages of fresh or frozen finely chopped Spinach1 cup Part-skim Ricotta Cheese2 tablespoons grated Parmesan cheese1 tablespoon Italian seasoning4 Large portobello mushroom caps
Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt. Roast until tender, 20 to 25 minutes.
Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives and Italian seasoning in a medium bowl.
When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. 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.
Number of Servings: 4
Recipe submitted by SparkPeople user TASTROLL.
Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt. Roast until tender, 20 to 25 minutes.
Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives and Italian seasoning in a medium bowl.
When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. 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.
Number of Servings: 4
Recipe submitted by SparkPeople user TASTROLL.
Nutritional Info Amount Per Serving
- Calories: 171.0
- Total Fat: 7.1 g
- Cholesterol: 21.1 mg
- Sodium: 247.6 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 6.2 g
- Protein: 17.1 g