Cheese and Spinach Stuffed Portabellas
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 163.0
- Total Fat: 7.5 g
- Cholesterol: 22.7 mg
- Sodium: 435.1 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 4.2 g
- Protein: 13.0 g
View full nutritional breakdown of Cheese and Spinach Stuffed Portabellas calories by ingredient
Introduction
Veggetarian lasagna fillings; Ricotta, Spinach and Parmesan Cheese nestled into roasted portabella mushroom caps. Works best with very large mushroom caps. If using smaller caps, use one or two extra and divide the filling evenly. Veggetarian lasagna fillings; Ricotta, Spinach and Parmesan Cheese nestled into roasted portabella mushroom caps. Works best with very large mushroom caps. If using smaller caps, use one or two extra and divide the filling evenly.Number of Servings: 1
Ingredients
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4 lg. Portabella Mushroom Caps
1 Cup Part Skim Ricotta Cheese
1/4 t. Salt
1/4 t. Freshly ground pepper (divided)
1 Cup Finely Chopped Fresh Spinach
1/2 Cup Finely Shredded Parmesan Cheese (divided)
1/2 t. Italian seasoning
1 C Prepared Marinara Sauce
Directions
1. Preheat oven to 450 degrees 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 t pepper. Roast until tender, 20-25 minutes.
3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, Italian seasoning, and the remaining 1/8 t. pepper in a medium bowl. Place marinara sauce in a small bowl, cover and mircowave 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 T. Marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about ten minutes.
Serve with remaining marinara sauce.
Serves 4; Yield 4 servings.
Number of Servings: 1
Recipe submitted by SparkPeople user LUVCATS.
2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 t pepper. Roast until tender, 20-25 minutes.
3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, Italian seasoning, and the remaining 1/8 t. pepper in a medium bowl. Place marinara sauce in a small bowl, cover and mircowave 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 T. Marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about ten minutes.
Serve with remaining marinara sauce.
Serves 4; Yield 4 servings.
Number of Servings: 1
Recipe submitted by SparkPeople user LUVCATS.
Member Ratings For This Recipe
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MELISSARN15
