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Cheese and Spinach Stuffed Portabella

Cheese and Spinach Stuffed Portabella

This doesn’t look like much, but it is really tasty and very simple to make. Depending on your appetite, you may want to two mushroom caps as opposed to 1, although the recipe says that 1 serving is 1 mushroom cap.

4 large portobello mushroom caps
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper, divided
1 cup(s) part-skim ricotta cheese
1 cup(s) finely chopped fresh spinach
1/2 cup(s) finely shredded Parmesan cheese, divided
2 tablespoon(s) finely chopped kalamata olives
1/2 teaspoon(s) Italian seasoning
3/4 cup(s) prepared marinara sauce
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.

Serves 4, Weight Watchers PPV: 5 per mushroom cap

From the healthy kitchen of RecFitter Kimberly Lopez. Read more at learningtolovethekitchen.tumblr.com.