Vegetarian

Cheese and Spinach Stuffed Portabellas takes 20 minutes to prepare.

Cheese and Spinach Stuffed Portabellas takes 40 minutes to cook.

Cheese and Spinach Stuffed Portabellas makes 1 servings.

The ingredients for Cheese and Spinach Stuffed Portabellas are:

4 lg. Portabella Mushroom Caps
1 Cup Part Skim Ricotta Cheese
1/4 t. Salt
1/4 t. Freshly ground pepper (divided)
1 Cup Finely Chopped Fresh Spinach
1/2 Cup Finely Shredded Parmesan Cheese (divided)
1/2 t. Italian seasoning
1 C Prepared Marinara Sauce

Here is how you make Cheese and Spinach Stuffed Portabellas:

1. Preheat oven to 450 degrees 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 t pepper. Roast until tender, 20-25 minutes.3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, Italian seasoning, and the remaining 1/8 t. pepper in a medium bowl. Place marinara sauce in a small bowl, cover and mircowave 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 T. Marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about ten minutes.Serve with remaining marinara sauce. Serves 4; Yield 4 servings. Number of Servings: 1Recipe submitted by SparkPeople user LUVCATS.

The nutritional information for Cheese and Spinach Stuffed Portabellas is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 163.0

• Total Fat: 7.5 g
• Cholesterol: 22.7 mg
• Sodium: 435.1 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 4.2 g
• Protein: 13.0 g