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Cheese-&-Spinach-Stuffed Portobellos

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  40 Minutes
  4 servings
Here we take the elements of a vegetarian lasagna filling—ricotta, spinach and Parmesan cheese—and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce.
RECIPE INGREDIENTS
4   large portobello mushroom caps
1/4 teaspoon   salt
1/4 teaspoon   freshly ground pepper, divided
1 cup  part-skim ricotta cheese
1 cup  finely chopped fresh spinach
1/2 cup  finely shredded Parmesan cheese, divided
2 tablespoons   finely chopped kalamata olives
1/2 teaspoon   Italian seasoning
3/4 cup  prepared marinara sauce
Cheese-&-Spinach-Stuffed Portobellos Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2009
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 201
Fat. Total: 10g
Protein: 14g
Carbohydrates, Total: 13g
Fat, Saturated: 5g
Fiber: 2g
Cholesterol: 28mg
Sodium: 680mg
% Cal. from Fat: 45%
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