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Cheesy Stuffed Portobello Mushrooms with Marinara

Name: Cheesy Stuffed Portobello Mushrooms with Marinara
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1/2 cup part skim shredded mozzarella cheese; 1/3 cup red bell pepper, finely chopped; 3/4 cup part skim ricotta cheese; 1/2 cup grated Parmesan cheese; 3 cloves garlic, minced; 4 large basil leaves, chopped; 2 cups baby spinach, chopped; 1/3 cup onion, finely chopped; 1/2 teaspoon kosher salt, divided; 1 large egg; 1/2 cup marinara sauce; 4 large Portobello mushroom caps; 1 teaspoon olive oil

A fusion of succulent Portobello mushrooms filled with a mix of spinach, bell peppers, two types of cheese, and a splash of marinara sauce creates an enticing vegetarian dish that doesn't skimp on flavor. This satisfying meal is not only low-carb, but it also adds a bit of culinary genius to your di...

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40 min

TOTAL TIME

458

CALORIES

$3.13

PER SERVING

Cheesy Stuffed Portobello Mushrooms with Marinara

Ingredients

13 INGREDIENTS

4 SERVINGS

1/2 cup shredded mozzarella cheese

1/3 cup red bell pepper

finely chopped

3/4 cup ricotta cheese

1/2 cup grated parmesan cheese

1/2 cup marinara sauce

4 large portobello mushroom caps

1 tsp olive oil

Directions

9 STEPS

15 min

PREP TIME

25 min

COOK TIME

40 min

TOTAL TIME

Preheat the oven to 400 degrees Fahrenheit. Then lightly grease a baking sheet with oil.

Remove the stems from the mushrooms, scoop out the gills, and lightly spray their tops with oil. Sprinkle each cap with a pinch of the salt and some fresh pepper.

In a large non-stick pan, heat the olive oil over medium. Add the onion, garlic, and red pepper. Sprinkle with half of the remaining salt and saute until tender, about 3-4 minutes.

Add the chopped spinach to the pan and continue to saute until the spinach wilts.

In a separate bowl, combine the ricotta cheese, Parmesan cheese, egg, and the rest of the salt. Mix them until well incorporated.

To the cheese mixture, add the cooked vegetables and chopped basil. Stir to combine.

Divide the cheese and vegetable mixture among the mushroom caps, filling each one. Then, top each cap with 2 tablespoons of the marinara sauce and 2 tablespoons of mozzarella cheese.

Place the filled mushrooms on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the cheese is bubbling and golden.

Before serving, garnish the mushrooms with additional chopped fresh basil. Enjoy hot!

Health Info

Macros

19g

CARBS

34g

FAT

26g

PROTEIN

Allowed on these diets

GLUTEN FREE