Cheese-&-Spinach-Stuffed Portobellos
Recipe from EatingWell

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.


Cheese-&-Spinach-Stuffed Portobellos


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Prep Time: 20 mins
Total Time: 40 mins
Servings: 4 servings
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Ingredients
 
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  • 4    large portobello mushroom capsOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 1/4  teaspoon  freshly ground pepper, dividedOn Sale
  • 1  cup  part-skim ricotta cheeseOn Sale
  • 1  cup  finely chopped fresh spinachOn Sale
  • 1/2  cup  finely shredded Parmesan cheese, dividedOn Sale
  • 2  tablespoons  finely chopped kalamata olivesOn Sale
  • 1/2  teaspoon  Italian seasoningOn Sale
  • 3/4  cup  prepared marinara sauceOn Sale
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Directions
1.
Preheat oven to 450 degrees 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 information
Calories 201, Total Fat 10 g, Saturated Fat 5 g, Monounsaturated Fat 4 g, Cholesterol 28 mg, Sodium 680 mg, Carbohydrate 13 g, Fiber 2 g, Protein 14 g, Potassium 677 mg. Daily Values: Vitamin A 25%, Calcium 31%. Exchanges: Vegetable 2,Medium-Fat Meat 1,Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Make Lasagna
If you love Italian food, you must learn how to make lasagna. The familiar classic is one dish that's always worth the time and effort. Lasagna makes a great party food, because it can be assembled well ahead of time. Then all you have to do is pop it in the oven and you've got enough food to feed a crowd.

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