alarm-ringing ambulance angle2 archive arrow-down arrow-left arrow-right arrow-up at-sign baby baby2 bag binoculars book-open book2 bookmark2 bubble calendar-check calendar-empty camera2 cart chart-growth check chevron-down chevron-left chevron-right chevron-up circle-minus circle city clapboard-play clipboard-empty clipboard-text clock clock2 cloud-download cloud-windy cloud clubs cog cross crown cube youtube diamond4 diamonds drop-crossed drop2 earth ellipsis envelope-open envelope exclamation eye-dropper eye facebook file-empty fire flag2 flare foursquare gift glasses google graph hammer-wrench heart-pulse heart home instagram joystick lamp layers lifebuoy link linkedin list lock magic-wand map-marker map medal-empty menu microscope minus moon mustache-glasses paper-plane paperclip papers pen pencil pie-chart pinterest plus-circle plus power pushpin question rain reading receipt recycle reminder sad shield-check smartphone smile soccer spades speed-medium spotlights star-empty star-half star store sun-glasses sun tag telephone thumbs-down thumbs-up tree tumblr twitter user users wheelchair write yelp youtube

Cheese-&-Spinach-Stuffed Portobellos

MV6821

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

  1. Preheat oven to 450°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

Per serving: 201 calories; 10 g fat (5 g sat, 4 g mono); 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).

Carbohydrate Servings: 1