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Cheese & Spinach-Stuffed Portobellos

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Recipe

It is a wonderful recipe, good for everyone.

 

Yield

4 servings

Prep

10 min

Cook

25 min

Ready

40 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 large mushrooms, portabello
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¼ teaspoon salt
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¼ teaspoon black pepper
freshly ground, divided
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1 cup ricotta cheese
part-skim
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1 cup spinach
finely chopped fresh
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½ cup Parmesan cheese
divided
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2 tablespoons kalamata olives
finely chopped
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½ teaspoon italian seasoning
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¾ cup marinara sauce
prepared
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Ingredients

Amount Measure Ingredient Features
4 large mushrooms, portabello
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1.3 ml salt
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1.3 ml black pepper
freshly ground, divided
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237 ml ricotta cheese
part-skim
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237 ml spinach
finely chopped fresh
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118 ml Parmesan cheese
divided
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3E+1 ml kalamata olives
finely chopped
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2.5 ml italian seasoning
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177 ml marinara sauce
prepared
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Directions

Preheat oven to 450°F.

Coat a rimmed baking sheet with cooking spray.

Place mushroom caps, gill-side up, on the prepared pan.

Sprinkle with salt and ⅛ teaspoon pepper.

Roast until tender, 20 to 25 minutes.

Meanwhile, mash ricotta, spinach, ¼ cup Parmesan, olives, Italian seasoning and the remaining ⅛ teaspoon pepper in a medium bowl.

Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1½ 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 ⅓ cup ricotta filling into each cap and sprinkle with the remaining ¼ cup Parmesan.

Bake until hot, about 10 minutes.

Serve with the remaining marinara sauce.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 79g (2.8 oz)
Amount per Serving
Calories 13159% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 518mg 22%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 18g
Vitamin A 21% Vitamin C 5%
Calcium 22% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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