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Spinach and Cheese-Stuffed Portobello Caps
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Yield: 2 servings (serving size: 2 mushroom caps)
Source: Cooking Magazine, July 2005
CL Comments: Serve these Italian-style mushroom caps with crusty bread and salad tossed with a zesty vinaigrette. To serve four,
simply double the recipe. Squeeze excess liquid from spinach before adding to filling.
Amy's Comments: I made 1.5 times this recipe (6 caps). Serving size is 2 caps, but 1 was plenty for me. I liked how easy this was to put
together and Larry RAVED over the flavor. I think next time a shake of oregano IN the ricotta as well as a shake of red pepper flakes
and it would be even better. Its like an open faced mushroom lasagna. I served w/salad and crusty bread. Will repeat this one!
INGREDIENTS:
4 large portobello caps
Cooking spray
1/4 teaspoon salt, divided
1 cup fat-free ricotta cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 (10-ounce) package frozen chopped spinach, thawed and drained thoroughly
1/3 cup chopped bottled roasted red bell peppers
3/4 cup tomato sauce
1/2 cup (2 ounces) shredded part-skim mozzarella
1/2 teaspoon dried oregano
INSTRUCTIONS:
- Preheat oven to 400°.
- Remove brown gills from undersides of mushrooms using a spoon;
discard gills. Place mushrooms, stem sides up, on a baking sheet
coated with cooking spray. Sprinkle with 1/8 teaspoon salt. Bake at
400° for 5 minutes.
- While mushrooms bake, combine ricotta, garlic powder, black pepper,
and remaining 1/8 teaspoon salt in a medium bowl, stirring well.
Gently stir in the spinach and bell pepper. Divide mixture evenly
among mushroom caps. Top evenly with tomato sauce and cheese.
Sprinkle evenly with oregano. Bake at 400° for 8 minutes. Increase
oven temperature to broil. Broil 1 1/2 minutes or until cheese is
melted.
NUTRITIONAL INFO:
Healthy Units: 6 per serving
CALORIES 305(22% from fat); FAT 6.9g (sat 4.1g,mono 0.0g,poly 0.1g);
PROTEIN 22.9g; CHOLESTEROL 42mg; CALCIUM 466mg; SODIUM 949mg; FIBER
6.2g; IRON 2.8mg; CARBOHYDRATE 31.6g
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