Parmesan and Spinach Stuffed Portobello Mushrooms

Parmesan and Spinach Stuffed Portobello Mushrooms

4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 171.0
  • Total Fat: 7.1 g
  • Cholesterol: 21.1 mg
  • Sodium: 247.6 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 6.2 g
  • Protein: 17.1 g

View full nutritional breakdown of Parmesan and Spinach Stuffed Portobello Mushrooms calories by ingredient


Introduction

Truly amazingly delicious and SO filling! Truly amazingly delicious and SO filling!
Number of Servings: 4

Ingredients

    2 packages of fresh or frozen finely chopped Spinach
    1 cup Part-skim Ricotta Cheese
    2 tablespoons grated Parmesan cheese
    1 tablespoon Italian seasoning
    4 Large portobello mushroom caps

Directions

Preheat oven to 450F. Coat a rimmed baking sheet with cooking spray.
Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt. Roast until tender, 20 to 25 minutes.
Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives and Italian seasoning in a medium bowl.
When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. 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.

Number of Servings: 4

Recipe submitted by SparkPeople user TASTROLL.

Member Ratings For This Recipe


  • no profile photo

    Incredible!
    I make this at least once a week. Thanks for the recipe! - 12/30/16