Description
Portobello mushrooms stuffed with spinach, bell peppers, cheese and marinara sauce – a delicious meatless meal that’s low-carb and pretty genius!
Yield: 4servings | Serving Size: 1mushroom cap
Ingredients
1teaspoonolive oil
2loose cups baby spinach, chopped
3cloveschopped garlic
1/3cupchopped onion
1/3cupchopped red bell pepper
kosher salt
3/4cuppart skim ricotta
1/2cupgrated parmesan cheese
1large egg
4large basil leaves, chopped
4large portobella mushroom caps
1/2cupmarinara sauce
1/2cuppart skim shredded mozzarella
Instructions
- Preheat the oven to 400F. Spray a baking sheet with oil.
Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.
- In a medium bowl add the ricotta, parmesan cheese and egg, mix well.
- Add the cooked vegetables and basil and mix.
Stuff the mushrooms with ricotta mixture and top each with 2 tbsp marinara, 2 tbsp mozzarella.
- Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!
Last Step:
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Nutrition
Serving: 1mushroom cap, Calories: 236kcal, Carbohydrates: 13g, Protein: 20g, Fat: 13g, Cholesterol: 83mg, Sodium: 522mg, Fiber: 2.5g, Sugar: 4g
