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Portabella Mushrooms with Ricotta and Spinach
  (27 ratings) Nutrition Information:
Calories: 203Protein: 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
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) |
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What?? Reviewed By: "Pour sauce over" What Sauce?.... Good ideas but untested recipes. |
Jul 24, 2014 |
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What?? Reviewed By: "Pour sauce over" What Sauce?.... Good ideas but untested recipes. |
Jul 24, 2014 |
 |
View All Reviews |
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