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:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Nutrition

Serving: 1mushroom cap, Calories: 236kcal, Carbohydrates: 13g, Protein: 20g, Fat: 13g, Cholesterol: 83mg, Sodium: 522mg, Fiber: 2.5g, Sugar: 4g