Cannellini Stuffed Portobello Mushrooms
By Jaclyn
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Ingredients
- 4 (4 in) portobello caps
- 1/2 cup part skim ricotta cheese
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp dried rosemary, crushed
- 3/4 cup bottled pasta sauce
- 1 (16 oz) can cannellini beans, rinsed and drained
- 1/2 cup shredded part-skim mozzarella cheese
Details
Preparation
Step 1
1. Preheat broiler.
2. Remove gills from underside of mushrooms using a spoon. Discard gills. Place caps smooth side up on a baking sheet coated with cooking spray. Broil 2 minutes then turn caps over and broil another 2 minutes.
3. Combine ricotta, salt, garlic powder, and rosemary in a small bowl, stirring well. Spread 2 T cheese mixture in each cap. Spoon 3 T pasta sauce over cheese mixture in each serving.
4. Divide beans evenly among caps.
5. Sprinkle each serving with 2 T mozzarella.
6. Broil 3 min or until cheese melts.
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