Here we take the elements of a vegetarian lasagna filling--ricotta, spinach and Parmesan cheese--and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce.
large portobello mushroom caps
freshly ground pepper, divided
part-skim ricotta cheese
finely chopped fresh spinach
finely shredded Parmesan cheese, divided
finely chopped kalamata olives
prepared marinara sauce
Preheat oven to 450 degrees F. Coat a rimmed baking
sheet with cooking spray.
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.
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.
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
Calories 201, Total Fat 10 g, Saturated Fat 5 g, Monounsaturated Fat 4 g, Cholesterol 28 mg, Sodium 680 mg, Carbohydrate 13 g, Fiber 2 g, Protein 14 g, Potassium 677 mg. Daily Values: Vitamin A 25%, Calcium 31%. Exchanges: Vegetable 2,Medium-Fat Meat 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet