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Cheese and Spinach Stuffed Portobellos

  Makes 4 servings
  Prep Time: 20 minutes 
  Total Time: 40 minutes
  Ease of Preparation: Easy

 4 large portobello mushroom caps
 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


1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.

2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.

3. 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.

4. 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.

Nutritional Notes: per serving: 201 calories; 10 g fat (5 g sat, 4 g mono); 28 mg cholesterol; 13 g carbohydrates; 14 g protein; 2 g fiber; 530 mg sodium; 677 mg potassium.

Nutrition Bonus: Calcium (31% daily value), Vitamin A (25% dv), Potassium (19% dv).