Veggie Lasagna Stuffed Portabello Mushrooms

By PineyCook

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
• Read more at http://www.skinnytaste.com/veggie-lasagna-stuffed-portobello/#wjyVumT41Rd0b18e.99

Preparation

Step 1

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.

Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!

NUTRITION INFORMATION

Yield: 4 servings, Serving Size: 1 mushroom cap

Amount Per Serving:
Smart Points: 7
Points +: 7
Calories: 236
Total Fat: 13g
Saturated Fat: g
Cholesterol: 83mg
Sodium: 522mg
Carbohydrates: 13g
Fiber: 2.5g
Sugar: 4g
Protein: 20g