Portobellos Stuffed with Cheese and Spinach

By á-30923

Nutritional Information (per serving)
Calories 201
Total Fat 10g Saturated Fat 5g
Cholesterol 28mg
Sodium 680mg
Total Carbohydrate 13g
Dietary Fiber 2g
Protein 14g

Ingredients

• 4 large portobello mushroom caps
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper, divided
• 1 cup(s) part-skim ricotta cheese
• 1 cup(s) finely chopped fresh spinach
• 1/2 cup(s) finely shredded Parmesan cheese, divided
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• 2 tablespoon(s) finely chopped kalamata olives
• 1/2 teaspoon(s) Italian seasoning
• 3/4 cup(s) prepared marinara sauce

Preparation

Step 1

Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
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.
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.
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.