Spinach & Ricotta Baked Stuffed Portabella Mushroom Caps

Spinach & Ricotta Baked Stuffed Portabella Mushroom Caps
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 241.1
  • Total Fat: 11.3 g
  • Cholesterol: 42.1 mg
  • Sodium: 311.6 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 6.1 g
  • Protein: 22.0 g

View full nutritional breakdown of Spinach & Ricotta Baked Stuffed Portabella Mushroom Caps calories by ingredient
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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: 1

Ingredients

    1 serving mushroom, portabella cap - 1 cap-3 oz serv
    .5 cup Ricotta Cheese, part skim milk
    1 tbsp Parmasian Cheese Grated (by TODD7623)
    0.5 cup Spinach, frozen
    1 tbsp chopped Onions, raw

Tips

I added some Mozz. cheese and popped it under the broiler and a side of fruit. Neither are included in the Nutritional Value.


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: 2

Number of Servings: 1

Recipe submitted by SparkPeople user CANNINGNANNY.

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