Spinach & Ricotta Baked Stuffed Portabella Muchrooms

Spinach & Ricotta Baked Stuffed Portabella Muchrooms
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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Spinach & Ricotta Baked Stuffed Portabella Muchrooms calories by ingredient


Introduction

I was trying to find a low salt version of stuffed mushrooms for a lunch or dinner meal. So I made this one up !
Quick and easy and delicious.
Makes 2 Servings and only around 160 calories Each ! I was trying to find a low salt version of stuffed mushrooms for a lunch or dinner meal. So I made this one up !
Quick and easy and delicious.
Makes 2 Servings and only around 160 calories Each !
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 drained
    1 tbsp diced Onions, raw

Directions

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.

TAGS:  Vegetarian Meals |