- 4 large portobello mushroom caps
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper, divided
- 1 cup part-skim ricotta cheese
- 1 cup finely chopped fresh spinach
- 1/2 cup finely shredded Parmesan cheese, divided
- 2 tablespoons finely chopped kalamata olives
- 1/2 teaspoon Italian seasoning
- 3/4 cup prepared marinara sauce
Preparation
- Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray rimmed.
- Mushroom caps, gill side up place on prepared pan. Salt and 1 / 8 teaspoon Sprinkle with pepper. Roast until tender, 20 to 25 minutes.
- Meanwhile, mash ricotta, spinach, 1 / 4 cup Parmesan, olives, Italian seasoning and remaining 1 / 8 teaspoon pepper in a medium bowl. A small bowl, cover and warm, 30 seconds in the microwave on high 1 1 / 2 minutes Place marinara sauce.
- When the mushrooms are tender, carefully pour out any liquid accumulated in the cap. Return pan cap gill-side up. Spread 1 tablespoon of each cap marinara, the remaining sauce to cover to keep warm. Mound a generous 1 / 3 cup ricotta filling into each cap and the remaining 1 / 4 cup sprinkle with Parmesan. Bake warm, about 10 minutes. Serve with remaining marinara sauce.
- Nutrition
- Per serving: 201 calories, 10 grams fat (5 g sat, four g mono), 28 mg cholesterol, 13 grams carbohydrates, 14 grams protein, 2 grams fiber, 680 mg sodium, 677 mg potassium.
- Nutrition bonus: (31% daily value), calcium, vitamins (25% DV) A, potassium (19% DV).
- Carbohydrate Servings: 1
- 2 vegetable, 1 medium fat meat, 1 fat: Exchanges
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