Cheese-and-Spinach-Stuffed Portobellos

By Caryl

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
• 2 tablespoon(s) finely chopped kalamata olives
• 1/2 teaspoon(s) Italian seasoning
• 3/4 cup(s) prepared marinara sauce

Details

Servings 4
Adapted from delish.com

Preparation

Step 1

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

2.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.

3.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.

4.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.

Nutritional Information (per serving)

Calories 201
Total Fat 10g
Saturated Fat 5g
Cholesterol 28mg
Sodium 680mg
Total Carbohydrate 13g
Dietary Fiber 2g
Sugars --
Protein 14g