Spinach and Cheese-Stuffed Portabella Caps
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 4 large portabella mushroom caps
- cooking spray
- 1⁄4 teaspoon salt, divided
- 1 cup fat-free ricotta cheese
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon ground black pepper
- 0.5 (10 ounce) package frozen chopped spinach, thawed and drained thoroughly
- 1⁄3 cup chopped bottled roasted red pepper
- 3⁄4 cup tomato sauce
- 1⁄2 cup shredded part-skim mozzarella cheese
- 1⁄2 teaspoon dried oregano
directions
- Preheat oven to 400°.
- Remove brown gills from undersides of mushrooms using a spoon; discard gills.
- Place mushrooms, stem sides up, on a baking sheet coated with cooking spray.
- Sprinkle with 1/8 teaspoon salt. Bake at 400° for 5 minutes.
- While mushrooms bake, combine ricotta, garlic powder, black pepper, and remaining 1/8 teaspoon salt in a medium bowl, stirring well.
- Gently stir in the spinach and bell pepper.
- Divide mixture evenly among mushroom caps.
- Top evenly with tomato sauce and cheese. Sprinkle evenly with oregano.
- Bake at 400° for 8 minutes.
- Increase oven temperature to broil. Broil 1 1/2 minutes or until cheese is melted.
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RECIPE SUBMITTED BY
<p>My rating system: (I don't like giving bad reviews, so if I don't like it, I'll just not review it.) <br /><br />5 Stars OMG, this is one of the most amazing things I've ever eaten! I can't stop eating it, and I've eaten myself into a food coma. <br /><br />4 Stars The recipe is wonderful as is. I can't think of a single improvement and I will most likely make it again. <br /><br />3 Stars This needed a little *something*something*. I might make it again, but will add my own improvements if I do. <br /><br />I love to eat! And I love to cook. I tend to take over the kitchen when I get in there. Even the dog knows the command get outta my kitchen! LOL. Cooking for other people and trying new recipes or foods is FUN! I have a small (but growing quickly!!) cookbook collection and one of my favorite things to do is to read recipes and plan meals. Rachael Ray, Horn of the Moon and Moosewood are favorites of mine. <br /><br />We spend a lot of time outdoors camping, hiking and backpacking. Yup. I cook in the woods too! I've made deals with my hiking buddies... If they carry in my food, I'll cook for them. I recently published a backpacking cookbook. Check out the website: http://www.onepanwonders.com <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedPRD.gif alt= /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt= /></p>