Cheese-&-Spinach-Stuffed Portobellos (Printer-Friendly Version) | Eating Well
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Cheese-&-Spinach-Stuffed Portobellos

http://www.eatingwell.com/recipes/cheese_spinach_stuffed_portobellos.html

From EatingWell:  March/April 2009

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.

4 servings | Active Time: 20 minutes | Total Time: 40 minutes

Ingredients

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

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1 medium-fat meat, 1 fat