The recipe Spinach and Ricotta Baked Stuffed Portabella Muchrooms
Spinach and Ricotta Baked Stuffed Portabella Muchrooms recipe is a meal that takes 20 minutes to make. If you enjoy for , you will like Spinach and Ricotta Baked Stuffed Portabella Muchrooms!
Spinach and Ricotta Baked Stuffed Portabella Muchrooms
- What Course Is Spinach and Ricotta Baked Stuffed Portabella Muchrooms?
- How Long Does Spinach and Ricotta Baked Stuffed Portabella Muchrooms Recipe Take To Prepare?
- How Long Does Spinach and Ricotta Baked Stuffed Portabella Muchrooms Recipe Take To Cook?
- How Many Servings Does Spinach and Ricotta Baked Stuffed Portabella Muchrooms Recipe Make?
- What Are The Ingredients For Spinach and Ricotta Baked Stuffed Portabella Muchrooms Recipe?
- How Do I Make Spinach and Ricotta Baked Stuffed Portabella Muchrooms?
- What's The Nutritional Info For Spinach and Ricotta Baked Stuffed Portabella Muchrooms?
- What Type Of Cuisine Is Spinach and Ricotta Baked Stuffed Portabella Muchrooms?
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I was trying to find a low salt version of stuffed mushrooms for a lunch or dinner meal. So I made this one up !Quick and easy and delicious.Makes 2 Servings and only around 160 calories Each ! 
How Long Does Spinach and Ricotta Baked Stuffed Portabella Muchrooms Recipe Take To Prepare?Spinach and Ricotta Baked Stuffed Portabella Muchrooms takes 10 minutes to prepare. How Long Does Spinach and Ricotta Baked Stuffed Portabella Muchrooms Recipe Take To Cook?Spinach and Ricotta Baked Stuffed Portabella Muchrooms takes 20 minutes to cook. How Many Servings Does Spinach and Ricotta Baked Stuffed Portabella Muchrooms Recipe Make?Spinach and Ricotta Baked Stuffed Portabella Muchrooms makes 2 servings. What Are The Ingredients For Spinach and Ricotta Baked Stuffed Portabella Muchrooms Recipe?The ingredients for Spinach and Ricotta Baked Stuffed Portabella Muchrooms are: 2 serving mushroom, portabella cap - 1 cap-3 oz serv.5 cup Ricotta Cheese, part skim milk 1 tbsp Grated Cheese Parm 2T 0.5 cup Spinach, frozen and drained 1 tbsp diced Onions, raw How Do I Make Spinach and Ricotta Baked Stuffed Portabella Muchrooms?Here is how you make Spinach and Ricotta Baked Stuffed Portabella Muchrooms: Preheat oven at 350F...Clean out the gills of the mushroom caps and discard gills.Place mushroom caps on a parchment or foil lines baking sheet gill side up.In a bowl, mix all of the other ingredients...make sure you have squeezed out all of the liquid from the thawed spinach.Fill the each mushroom cap with half of the filling.Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.Serving Size: 1 Mushroom CapNumber of Servings: 2Recipe submitted by SparkPeople user CANNINGNANNY.What's The Nutritional Info For Spinach and Ricotta Baked Stuffed Portabella Muchrooms?The nutritional information for Spinach and Ricotta Baked Stuffed Portabella Muchrooms is:
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