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Portabella Mushrooms with Ricotta and Spinach - Gluten Free
  (13 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 oz low fat ricotta cheese
4 oz) package frozen chopped spinach, thawed and drained
1 clove garlic, minced
1 egg, beaten
4 oz Sargento shredded low-fat cheese, divided
2 tbsp parmesan cheese (Kraft)
salt and pepper to taste
8 oz low fat ricotta cheese
4 oz) package frozen chopped spinach, thawed and drained
1 clove garlic, minced
1 egg, beaten
4 oz Sargento shredded low-fat cheese, divided
2 tbsp parmesan cheese (Kraft)
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 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 to 60 minutes, or until chicken is cooked through and juices run clear. |
| 5 | ENJOY! |
| Ratings & Reviews |
(13 ratings) |
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Ingredients Reviewed By: Direction 4 refers to baking "until chicken is cooked through ...". I cannot find chicken is not listed in the ... |
Apr 14, 2014 |
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