Veggie Lasagna Stuffed Portobello Mushrooms | Skinnytaste

By Babycatgrandma

Ingredients

• 1 teaspoon olive oil
• 2 loose cups baby spinach, chopped
• 3 cloves chopped garlic
• 1/3 cup chopped onion
• 1/3 cup chopped red bell pepper
• kosher salt
• 3/4 cup part skim ricotta
• 1/2 cup grated parmesan cheese
• 1 large egg
• 4 large basil leaves, chopped
• 4 large portobella mushroom caps
• 1/2 cup marinara sauce
• 1/2 cup part skim shredded mozzarella

Details

Servings 10
Adapted from skinnytaste.com

Preparation

Step 1

Directions:

Preheat the oven to 400F. Spray a baking sheet with oil. Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.

Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.

In a medium bowl add the ricotta, parmesan cheese and egg, mix well. Add the cooked vegetables and basil and mix. Stuff the mushrooms with ricotta mixture and top each with 2 tbsp marinara, 2 tbsp mozzarella.



IServings: 4. • Size: 1 mushrooms cap • Weight Watcher Points+: 7 pt
Calories: 236 • Fat: 13 g • Carb: 13 g • Fiber: 2.5 g • Protein: 20 g • Sugar: 4 g
Sodium: 522 mg • Cholest: 83 mg