Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30597/
Cheese-&-Spinach-Stuffed Portobellos
Here we take the elements of a vegetarian lasagna filling - ricotta, spinach and Parmesan cheese - and nestle them into roasted portobello mushroom caps. 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 or spaghetti tossed with marinara sauce.
Yield: 4 servings
Preparation Time: 40 minutes
Ingredients
| 4 | large portobello mushroom caps | ||
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| 1/4 | teaspoon | salt | |
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| 1/4 | teaspoon | freshly ground pepper, divided | |
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| 1 | cup | part-skim ricotta cheese | |
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| 1 | cup | finely chopped fresh spinach | |
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| 1/2 | cup | finely shredded Parmesan cheese, divided | |
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| 2 | Tablespoons | finely chopped kalamata olives | |
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| 1/2 | teaspoon | Italian seasoning | |
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| 3/4 | cup | prepared marinara sauce | |
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Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 201 | |
| Calories From Fat: | 90 | |
| Total Fat: | 10g | |
| Saturated Fat: | 5g | |
| Cholesterol: | 28mg | |
| Sodium: | 680mg | |
| Total Carbohydrates: | 13g | |
| Dietary Fiber: | 2g | |
| Protein: | 14g |
Calcium (31% daily value), Vitamin A (25% dv), Potassium (19% dv).
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Preheat oven to 450 degrees 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.
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30597/
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