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Stuffed Portobello Delight

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...
3
40 min
TOTAL TIME
600
CALORIES
$3.65
PER SERVING
Stuffed Portobello Delight
Ingredients
13 INGREDIENTS
4 SERVINGS
Onion
1/3 cup onion
finely chopped
Red Bell Pepper
1/3 cup red bell pepper
finely chopped
Kosher Salt
1/2 tsp kosher salt
divided
Ricotta Cheese
3/4 cup ricotta cheese
Olive Oil
1 tsp olive oil
Part Skim Mozzarella Cheese
1/2 cup part skim mozzarella cheese
shredded
Marinara Sauce
1/2 cup marinara sauce
Garlic
3 cloves garlic
minced
Baby Spinach
2 cups baby spinach
chopped
Parmesan Cheese
1/2 cup parmesan cheese
grated
Egg
1 large egg
Fresh Basil
2 tbsp fresh basil
chopped
Portobella Mushroom Caps
4 large portobella mushroom caps
gills and stems removed
Directions
9 STEPS
15 min
PREP TIME
25 min
COOK TIME
40 min
TOTAL TIME
1
Preheat your oven to 400F (200C). Lightly oil a baking sheet.
2
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.
3
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.
4
Add the chopped baby spinach and sauté until the spinach has wilted, which should take approximately 1 minute.
5
In a medium bowl, combine the part skim ricotta cheese, grated parmesan cheese, and egg. Stir well to mix.
6
To this ricotta mixture, add in the sautéd vegetables and half of the chopped fresh basil. Combine thoroughly.
7
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.
8
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the cheese is meltingly golden and bubbly.
9
Garnish with the remaining chopped fresh basil, serve hot, and enjoy your Stuffed Portobello Delight!
Health Info
Macros
21g
CARBS
42g
FAT
38g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
MEDITERRANEAN
Contains these allergens
MILK
EGGS