Cheese & Spinach Stuffed Portobello Mushrooms
Nutrition Fact: September is National Mushroom Month. Portobello mushrooms hearty texture make them a great, low calorie (only 35 calories per serving) vegetarian substitution for meat in many recipes. They are low in carbohydrates and moderate in fiber, protein, and B vitamins. Essential B Vitamins, which can be lacking in a vegetarian diet, are necessary for a healthy metabolism and nervous system, and healthy liver, skin, eyes and hair. Try this Portobello mushroom dish in place of traditional lasagna for your next Italian night at home!
Prep: 40 min
Makes 4 servings
4 large portobello mushroom caps
1/4 teaspoon freshly ground pepper
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
- Preheat oven to 450 °F. Coat a rimmed baking sheet with cooking spray.
- Place mushroom caps, gill-side up, on the prepared pan. Roast until tender, 20 to 25 minutes.
- Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and 1/4 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.
Nutrition Information per serving (1 mushroom):
Calories: 196 cal, Fat: 10g, Protein: 13g, Carbohydrate: 14g, Sugar: 6g, Fiber: 3g, Sodium: 567mg