Dinner

Parmesan and Spinach Stuffed Portobello Mushrooms is for Dinner.

Parmesan and Spinach Stuffed Portobello Mushrooms takes 20 minutes to prepare.

Parmesan and Spinach Stuffed Portobello Mushrooms takes 20 minutes to cook.

Parmesan and Spinach Stuffed Portobello Mushrooms makes 4 servings.

The ingredients for Parmesan and Spinach Stuffed Portobello Mushrooms are:

2 packages of fresh or frozen finely chopped Spinach
1 cup Part-skim Ricotta Cheese
2 tablespoons grated Parmesan cheese
1 tablespoon Italian seasoning
4 Large portobello mushroom caps

Here is how you make Parmesan and Spinach Stuffed Portobello Mushrooms:

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. Roast until tender, 20 to 25 minutes.Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives and Italian seasoning in a medium bowl. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. 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. Number of Servings: 4Recipe submitted by SparkPeople user TASTROLL.

The nutritional information for Parmesan and Spinach Stuffed Portobello Mushrooms is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 171.0

• Total Fat: 7.1 g
• Cholesterol: 21.1 mg
• Sodium: 247.6 mg
• Total Carbs: 14.4 g
• Dietary Fiber: 6.2 g
• Protein: 17.1 g

The dietary needs meet for Parmesan and Spinach Stuffed Portobello Mushrooms is Low Carb