Stuffed Portobellos

February 15, 2014 at 1:13 pm Leave a comment

I made this yummy vegetarian dish for Valentine’s Day.  I served it with quinoa drizzled with aged Balsamic vinegar and a roasted beet and arugula salad.  The mushroom recipe was adapted from Eating Well magazine.

Cheese and Spinach-stuffed Portobellos

4 large portobello mushroom caps

1 cup part-skim ricotta cheese

1 cup finely chopped fresh spinach

1/2 cup finely shredded Parmesan cheese, divided

2 T finely chopped kalamata olives

1/2 tsp Italian seasoning

1/4 tsp freshly ground black pepper

3/4 cup prepared marinara sauce

1.  Preheat oven to 450degrees F.

2.  Place mushroom caps, gill-side up, on parchment paper on a rimmed baking sheet.  Roast until tender, 20-25 minutes.

3.  Meanwhile, mash ricotta cheese, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the freshly ground pepper in a medium bowl.  Heat marinara sauce in a small saucepan over low heat.

4.  When mushrooms are tender, carefully pour out any liquid accumulated in the caps.  Return the caps to the pan, gill-side up.  Spread 1T 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.

Makes 4 servings.

Per Serving:  201 calories; 10g Fat (5g sat fat, 4g monounsaturated fat); 13g carbohdyrates; 14g protein; 2g fiber

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