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Cheese-&-Spinach-Stuffed Portobellos

Cheese-&-Spinach-Stuffed Portobellos

Nutrition Facts
  • cal. (kcal) 201
Cheese-&-Spinach-Stuffed Portobellos
  • Makes: 4 servings
  • Prep: 20 mins
  • Start to Finish: 40 mins
  • Carb Grams Per Serving: 13

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 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 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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 201 cal., 10 g total fat (5 g sat. fat), 28 mg chol., 680 mg sodium, 13 g carb. (2 g fiber), 14 g pro.

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