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Portabella Mushrooms with Ricotta and Spinach
Portabella Mushrooms with Ricotta and Spinach

Category: Main Dish | Serves: 4

(27 ratings)

Nutrition Information:
Calories: 203
Protein: 19 g
Carbs: 8 g
Fat: 11 g
Saturated Fat: 6 g
Sodium: 372 mg
Fiber: 1 g

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Ingredients:
4 Portabella Mushroom Caps
salt and pepper to taste
8 ounces low fat ricotta cheese
4 ounces frozen chopped spinach, thawed and drained
1 clove garlic, minced
1 egg, beaten
4 ounces shredded reduced fat mozzarella cheese, divided
2 tbsp parmesan cheese
Directions:
1 Preheat oven to 350 °F.
2 Season portabella mushrooms with salt and pepper to taste.
3 In a medium bowl, combine the ricotta, spinach, garlic, eggs, parmesan cheese and 3/4 of the shredded cheese. Mix well and top each cap with 1/4 of the mixture; place mushroom caps in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
4 Bake at 350 °F for 45 minutes.
5 ENJOY!

Ratings & Reviews
(27 ratings)
What??
Reviewed By:
"Pour sauce over" What Sauce?.... Good ideas but untested recipes.
Jul 24, 2014
What??
Reviewed By:
"Pour sauce over" What Sauce?.... Good ideas but untested recipes.
Jul 24, 2014
View All Reviews

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