Cheese and spinach stuffed Portobello mushrooms
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 266.2
- Total Fat: 16.4 g
- Cholesterol: 26.3 mg
- Sodium: 1,102.0 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 2.4 g
- Protein: 14.2 g
View full nutritional breakdown of Cheese and spinach stuffed Portobello mushrooms calories by ingredient
Number of Servings: 4
Ingredients
-
4 large portobello mushroom caps
1/4 teaspoon salt
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
1.Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
2.Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
3.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.
4.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.
Number of Servings: 4
Recipe submitted by SparkPeople user JCCWOOD.
2.Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
3.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.
4.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.
Number of Servings: 4
Recipe submitted by SparkPeople user JCCWOOD.