Cheese & Spinach Stuffed Mushrooms

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Cheese & Spinach Stuffed Mushrooms
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Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 large portobello mushroom caps
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper, divided
  • 1 cup part-skim ricotta cheese
  • 1 cup finely chopped fresh spinach
  • ½ cup finely shredded Parmesan cheese, divided
  • 2 tablespoons finely chopped kalamata olives
  • ½ teaspoon Italian seasoning
  • ¾ cup prepared organic marinara sauce
Instructions
  1. 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 ⅛ teaspoon pepper. Roast until tender, 20 to 25 minutes. Meanwhile, mash ricotta, spinach, ¼ cup Parmesan, olives, Italian seasoning and the remaining ⅛ teaspoon pepper in a medium bowl.
  2. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1½ minutes.
  3. 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 ⅓ cup ricotta filling into each cap and sprinkle with the remaining ¼ cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.
Nutrition Information
Calories: 196 Fat: 10 Carbohydrates: 14 Sugar: 6 Sodium: 710 Fiber: 3 Protein: 13

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