Cheese And Spinach Stuffed Portobellos Recipe

Name: Cheese And Spinach Stuffed Portobellos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large portobello mushroom caps, stems removed; 1/4 teaspoon seasoning salt; 1/4 teaspoon fresh ground pepper, divided; 1 cup part-skim ricotta cheese; 1 cup finely chopped fresh spinach; 2 minced garlic cloves; 1/4 cup finely shredded parmesan cheese; 2 tablespoons finely chopped kalamata olives; 1 tablespoon finely minced chives (may substitute green onion); 1/2 teaspoon italian seasoning; 1 cup prepared marinara sauce; 1/2 cup shredded mozzarella cheese

Servings: persons

6 large portobello mushroom caps, stems removed
1/4 teaspoon seasoning salt
1/4 teaspoon fresh ground pepper, divided
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
2 minced garlic cloves
1/4 cup finely shredded parmesan cheese
2 tablespoons finely chopped kalamata olives
1 tablespoon finely minced chives (may substitute green onion)
1/2 teaspoon italian seasoning
1 cup prepared marinara sauce
1/2 cup shredded mozzarella cheese

1
Preheat oven to 450u00b0F Coat a rimmed baking sheet with cooking spray.
2
Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with seasoning salt and 1/8 teaspoon pepper. Roast until tender, 20 minutes.
3
Meanwhile, mash ricotta, spinach, Parmesan, olives, chives, garlic, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.
4
Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 to 90 seconds depending on your microwave.
5
When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1-2 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
6
Mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size) and sprinkle with the mozarella cheese.
7
Return stuffed mushrooms to the top rack of the oven and BROIL on high for 3-5 minutes until top is browned. Remove from oven and let stand for 3-5 minutes prior to serving. Serve with the remaining marinara sauce.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 large portobello mushroom caps, stems removed, 1/4 teaspoon seasoning salt, 1/4 teaspoon fresh ground pepper, divided, 1 cup part-skim ricotta cheese, and more.

Yes, Cheese And Spinach Stuffed Portobellos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese And Spinach Stuffed Portobellos

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