Vegetarian

Spinach and Cheese Stuffed Portabellos takes several minutes to prepare.

Spinach and Cheese Stuffed Portabellos takes several minutes to cook.

Spinach and Cheese Stuffed Portabellos makes 2 servings.

The ingredients for Spinach and Cheese Stuffed Portabellos are:

2 6-inch portobello mushroom caps
2 cups spinach, chopped
.5 cup breadcrumbs (preferably panko)
.5 cup shredded mozzarella cheese
shallots (1 finely chopped)
.5 large tomato, diced
1.5 tablespoons grated or shredded pecorino romano cheese
1 tablespoons extra-virgin olive oil
salt and freshly ground pepper
.25 cup ricotta cheese

Here is how you make Spinach and Cheese Stuffed Portabellos:

Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 1 tablespoon each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl.Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining .5 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.Serving Size: makes 2 stuffed mushroomsNumber of Servings: 2Recipe submitted by SparkPeople user ENAJJAR.

The nutritional information for Spinach and Cheese Stuffed Portabellos is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 354.7

• Total Fat: 18.6 g
• Cholesterol: 30.2 mg
• Sodium: 427.5 mg
• Total Carbs: 28.6 g
• Dietary Fiber: 2.2 g
• Protein: 19.1 g