Dinner

Ricotta and Spinach Portobello Mushrooms is for Dinner.

Ricotta and Spinach Portobello Mushrooms takes 10 minutes to prepare.

Ricotta and Spinach Portobello Mushrooms takes 30 minutes to cook.

Ricotta and Spinach Portobello Mushrooms makes 2 servings.

The ingredients for Ricotta and Spinach Portobello Mushrooms are:

* 2 large portobello mushroom caps
* Salt and pepper to taste
* 1/2 cup part-skim ricotta cheese
* 1 cup chopped fresh spinach
* 1/4 cup shredded Parmesan cheese
* 1/2 cup prepared marinara sauce

Here is how you make Ricotta and Spinach Portobello Mushrooms:

1. Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray. Place mushroom caps, gill-side up, on the baking sheet. Sprinkle with salt and pepper. Roast until tender, 20 to 25 minutes.2. Meanwhile, mix ricotta, spinach, 1/8 cup Parmesan and pepper in a bowl.3. Heat up marinara sauce (roughly 30 seconds to 1 minute in microwave).4. When the mushrooms are tender, discard any liquid remaining in the caps. Return the caps to the baking dish, gill-side up. Spread 1 tbsp. marinara into each cap. Fill each cap with the ricotta filling and sprinkle with the remaining 1/8 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.Serving Size: 2Number of Servings: 2Recipe submitted by SparkPeople user LDAVIS1125.

The nutritional information for Ricotta and Spinach Portobello Mushrooms is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 211.7

• Total Fat: 8.6 g
• Cholesterol: 10.0 mg
• Sodium: 716.9 mg
• Total Carbs: 20.8 g
• Dietary Fiber: 4.3 g
• Protein: 14.2 g

The dietary needs meet for Ricotta and Spinach Portobello Mushrooms is Vegetarian