Vegetarian

Italian Portobella Mushroom Caps is for Dinner.

Italian Portobella Mushroom Caps takes 30 minutes to prepare.

Italian Portobella Mushroom Caps takes 30 minutes to cook.

Italian Portobella Mushroom Caps makes 12 servings.

The ingredients for Italian Portobella Mushroom Caps are:

12 Medium Portobella Mushroom Caps
1.5 T. Olive Oil
1 Medium Onion, diced
2 Cloves Garlic, Minced
2 c. Sliced Zucchini, steamed, cooled and squeezed mostly dry
2 c. Fresh Baby Spinach leaves, chopped
2 T. Chopped, fresh basil
1 T. Chopped fresh oregano
15 oz. Container Part-Skim Ricotta Cheese
2 c. 2% Fat Cottage Cheese
8 oz Part-Skim Mozzarella Cheese, shredded.
6 oz provalone cheese, shredded

Here is how you make Italian Portobella Mushroom Caps:

Spray two large baking pans with cooking oil spray. Pre heat oven to 350 degrees.Heat olive oil in a large skillet over medium-high heat. Saute onions about 8-10 minutes or until soft and translucent. Add garlic and saute about 2-3 more minutes. Add spinach and saute until just wilted, about 2 minutes. Remove from heat and add zucchini and chopped herbs. Set aside.In a large bowl stir together the ricotta and cottage cheeses. In a small bowl mix together the Mozzarella and provolone cheeses. Mix half of the Mozzarella/provolone cheese into the ricotta/cottage cheese mixture. Save the other half of the Mozzarella mixture for sprinkling over the mushrooms.Place mushroom caps gill sides up in a single layer in the oiled baking dish. My baking pans fit about six caps per pan. Spread about 1/4 c. of the cottage cheese mixture on top of each mushroom. Spoon a little under 1/4 c. of the marinara sauce over the cheese mixture. Sprinkle each mushroom with a little of the reserved Mozzarella/provolone cheese. Carefully pour a little warm water into each pan to keep the mushrooms moist and prevent them from sticking to the pan as they cook. About 1/8" of water is all that is needed.Place baking dishes in preheated oven and bake for about 30 minutes or until mushrooms are tender and cheese is just melted. Serve warm. Number of Servings: 12Recipe submitted by SparkPeople user L8AGAIN.

The nutritional information for Italian Portobella Mushroom Caps is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 239.3

• Total Fat: 12.7 g
• Cholesterol: 34.7 mg
• Sodium: 543.5 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 1.3 g
• Protein: 20.4 g

Italian Portobella Mushroom Caps is Italian cuisine.

The dietary needs meet for Italian Portobella Mushroom Caps is Gluten Free