Vegetarian

Cheese and spinach stuffed Portobello mushrooms takes 20 minutes to prepare.

Cheese and spinach stuffed Portobello mushrooms takes 20 minutes to cook.

Cheese and spinach stuffed Portobello mushrooms makes 4 servings.

The ingredients for Cheese and spinach stuffed Portobello mushrooms are:

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

Here is how you make Cheese and spinach stuffed Portobello mushrooms:

1.Preheat oven to 450?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 teaspoon pepper. Roast until tender, 20 to 25 minutes.3.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.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 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.Number of Servings: 4Recipe submitted by SparkPeople user JCCWOOD.

The nutritional information for Cheese and spinach stuffed Portobello mushrooms is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 266.2

• Total Fat: 16.4 g
• Cholesterol: 26.3 mg
• Sodium: 1,102.0 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 2.4 g
• Protein: 14.2 g

The dietary needs meet for Cheese and spinach stuffed Portobello mushrooms is Vegetarian