Cannellini Stuffed Portobello Mushrooms

By Jaclyn

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

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.