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Stuffed Portobello Delight

Name: Stuffed Portobello Delight
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1/2 cup parmesan cheese, grated; 1/3 cup red bell pepper, finely chopped; 1/2 teaspoon kosher salt, divided; 1/2 cup part skim mozzarella cheese, shredded; 1 teaspoon olive oil; 3/4 cup part skim ricotta cheese; 1/2 cup marinara sauce; 3 cloves garlic, minced; 1 large egg; 2 tablespoons fresh basil, chopped; 2 cups baby spinach, chopped; 4 large portobella mushroom caps, gills and stems removed; 1/3 cup onion, finely chopped

Embark on a culinary journey with these Stuffed Portobello Delight, a harmonious blend of portobello mushrooms filled with a vibrant mix of spinach, bell peppers, tantalizing cheese, and a rich marinara sauce. This hearty, low-carb meal is not only packed with flavor, but it's also an easy-to-follow...



40 min

TOTAL TIME

600

CALORIES

$3.65

PER SERVING

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Ingredients

13 INGREDIENTS

4 SERVINGS

1/2 cup parmesan cheese

grated

1/3 cup red bell pepper

finely chopped

1/2 tsp kosher salt

divided

1/2 cup part skim shredded mozzarella cheese

1 tsp olive oil

3/4 cup part skim ricotta cheese

1/2 cup marinara sauce

4 large portobella mushroom caps

gills and stems removed

1/3 cup onion

finely chopped

Directions

9 STEPS

15 min

PREP TIME

25 min

COOK TIME

40 min

TOTAL TIME

Preheat your oven to 400F (200C). Lightly oil a baking sheet.

Prepare the portobello mushrooms by gently removing the stems and scooping out the gills. Place them on the baking sheet, topside up, and lightly brush them with olive oil. Season with 1/4 teaspoon of the salt and some freshly cracked black pepper.

Heat the remaining olive oil in a large non-stick sauté pan over medium heat. Add the minced garlic, finely chopped onion, and chopped red bell pepper. Season with the remaining salt and cook until the vegetables are tender, about 3-4 minutes.

Add the chopped baby spinach and sauté until the spinach has wilted, which should take approximately 1 minute.

In a medium bowl, combine the part skim ricotta cheese, grated parmesan cheese, and egg. Stir well to mix.

To this ricotta mixture, add in the sautéd vegetables and half of the chopped fresh basil. Combine thoroughly.

Spoon the ricotta and vegetable stuffing evenly into each of the prepared mushroom caps. Top each mushroom cap with roughly 2 tablespoons of marinara sauce and then evenly distribute the part skim shredded mozzarella cheese on top of the sauce.

Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the cheese is meltingly golden and bubbly.

Garnish with the remaining chopped fresh basil, serve hot, and enjoy your Stuffed Portobello Delight!