Eat Skinny Be Skinny: Stuffed Portobello Mushroom Caps

08.16.10

Although we had some baking/oven issues with the production of this recipe, the turn-out was quite delicious! This would be perfect for an appetizer, a dinner for two or late night snack. It’s full of protein, calcium and potassium, thanks to the mushrooms! This delicious little recipe is also low in calories and fat, making it a perfect treat for a health nut like me! Recipe is courtesy of Eating Well.

Spinach and Cheese Stuffed Portobello Mushroom Caps

Cheese-&-Spinach-Stuffed Portobellos Recipe

Ingredients

4 large portobello mushroom caps
1/4 teaspoon salt
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

Preparation

Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 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.

Nutritional Information: 201 calories, 10 g.m. fat, 14 g.m. protein and 2 g.m. fiber

And what goes well with this recipe? A nice batch of cupcakes for my hubby to be!