Cheese-&-Spinach-Stuffed Portobello Caps

This yummy little number is like vegetarian lasagna stuffed neatly into a thick and juicy Portabello mushroom cap. The high protien filling-ricotta, spinach and Parmesan cheese-makes you forget about the meat all together. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll.

Cheese-&-Spinach-Stuffed Portobello Caps Recipe

By kimmy Published: November 13, 2013

Yield: 4 Servings
Prep: 20 mins
Cook: 20 mins
Ready In: 40 mins

Ingredients

4 large portobello mushroom caps
1/4 tsp salt
1/4 tsp black pepper freshly ground, divided
1 cup part-skim ricotta cheese
1 cup spinach fresh, finely chopped
1/2 cup parmesan cheese finely shredded, divided
2 tbsp kalamata olives finely chopped (optional)
1/2 tsp Italian seasoning
3/4 cup marinara sauce or mild salsa

Instructions

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.

Cuisine: Vegetarian
Course: Easy
Skill Level: Easy

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By kimmy|2013-11-13T01:41:41+00:00November 13th, 2013|Recipes, Vegetarian, WW Friendly|

About the Author: kimmy

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.