Geraine's Cheese & Spinach-Stuffed Portobellos
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
Introduction
Great main dish Great main dishNumber of Servings: 4
Ingredients
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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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Number of Servings: 4
Recipe submitted by SparkPeople user GERAINE.
Member Ratings For This Recipe
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GALIGER
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LLEEINIA