Stuffed Portobellos

Serves 4

Ingredients

• 4 large portobello mushroom caps
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper, divided in half
• 1 cup part-skim ricotta cheese
• 1 cup spinach, finely chopped
• 1/2 cup Parmesan cheese, finely shredded and divided in half
• 2 Tbsp kalamata olives, finely chopped
• 1/2 tsp Italian seasoning
• 3/4 cup prepared marinara sauce

Preparation

1. Preheat the oven to 450 F and coat with a baking sheet with cooking spray.
2. Place the mushroom caps on the pan, gill-side up. Sprinkle the cap with salt and 1/8 tsp pepper.
3. Roast for 20 to 25 minutes or until tender.
4. Meanwhile, mash the ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning, and 1/8 tsp pepper.
5. Microwave the marinara sauce on high for 30 seconds to 1 1/2 minutes, or until hot.
6. Pour out any liquid in the mushroom caps and place the caps back onto the pan. Spread 1 Tbsp marinara sauce on each cap and keep the remaining marinara sauce warm.
7. Stuff 1/3 cup of the ricotta filling into each cap and evenly distribute the remaining 1/4 cup Parmesan into each cap.
8. Bake for 10 minutes or until hot and serve with the marinara sauce.

Nutritional Information per Serving

Serving size = 1 mushroom cap, stuffed

• 201 Calories
• 10 g Fat
• 28 mg Cholesterol
• 680 mg Sodium
• 13 g Carbohydrate
• 2 g Fiber
• 14 g Protein

Source: Eating Well

Photo credit: Sodanie Chae on Flickr

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