Cheese & Spinach-Stuffed Portobellos
Contributed by: EatingWell.com
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 find only 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.
Prep: 20 min
Total: 40 min
Yield: 4 servings
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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
Preparation:
- 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, 20-25 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.
Tips:
Per serving: 201 calories; 10 g fat (5 g saturated fat, 4 g mono unsaturated fat); 28 mg cholesterol; 13 g carbohydrates; 14 g protein; 2 g fiber; 680 mg sodium; 677 mg potassium
Nutrition Bonus: Calcium (31% daily value), Vitamin A (25% dv), Potassium (19% dv).
Exchanges: 2 vegetable, 1 medium-fat meat, 1 fat
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