Contributed By: EatingWell
Recipe by: Eating Well, Picture by: Ken Burris
Here we take the elements of a vegetarian lasagna filling—ricotta, spinach and Parmesan cheese—and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce.
|
|
Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: American
Italian
Special Features: Vegetarian
Meal Type: Lunch
Entree
Appetizers
Snack
Ingredients
4 Large portobello mushroom caps
1/4 teaspoon Salt
1/4 teaspoon Freshly ground pepper, divided
1 cup Part-skim ricotta cheese
1 cup Finely chopped fresh spinach
1/2 cup Finely shredded Parmesan cheese, divided
2 tablespoons Finely chopped kalamata olives
1/2 teaspoon Italian seasoning
3/4 cup Prepared marinara sauce
Preparation
Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.
Cook's Notes
1 Carbohydrate Servings
Exchanges: 2 vegetable, 1 medium-fat meat, 1 fat
Nutrition Information
Calories: 201
;
Total Fat: 10g
;
Saturated Fat: 5g
;
Carbohydrates: 13g
;
Protein: 14g
;
Vitamin A: 25% DV
;
Calcium: 31% DV
;
Sodium: 680mg
;
Fiber: 2g