Spinach And Cheese-Stuffed Portobello Caps Recipe

Name: Spinach And Cheese-Stuffed Portobello Caps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0.
2
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 400u00b0 for 5 minutes.
3
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 400u00b0 for 8 minutes. Increase oven temperature to broil. Broil 1 1/2 minutes or until cheese is melted.

163

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 11 ingredients. The key ingredients include: 4 large portobello caps, Cooking spray, 1/4 teaspoon salt, divided, 1 cup fat-free ricotta cheese, and more.

Yes, Spinach And Cheese-Stuffed Portobello Caps 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.

Spinach And Cheese-Stuffed Portobello Caps

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