Vegetarian

Geraine's Cheese and Spinach-Stuffed Portobellos is for Dinner.

Geraine's Cheese and Spinach-Stuffed Portobellos takes 10 minutes to prepare.

Geraine's Cheese and Spinach-Stuffed Portobellos takes 35 minutes to cook.

Geraine's Cheese and Spinach-Stuffed Portobellos makes 4 servings.

The ingredients for Geraine's Cheese and Spinach-Stuffed Portobellos are:

4 large portobello mushroom caps
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 Geraine's Cheese and Spinach-Stuffed Portobellos:

Step 1: Preheat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray.|Place mushroom caps, gill side up, on the prepared pan. Sprinkle with 1/8 teaspoon pepper. Roast until tender, 20-25 minutes.|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.|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 GERAINE.

The nutritional information for Geraine's Cheese and Spinach-Stuffed Portobellos is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 211.9

• Total Fat: 11.5 g
• Cholesterol: 28.9 mg
• Sodium: 642.5 mg
• Total Carbs: 10.8 g
• Dietary Fiber: 3.0 g
• Protein: 15.1 g