Cannellini-Stuffed Portobello Mushrooms

Name: Cannellini-Stuffed Portobello Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams cannellini beans, rinsed and drained; 0 teaspoons dried rosemary, crushed; 0 teaspoons garlic powder; 57 grams 1/2 cup preshredded part-skim mozzarella cheese; 118 milliliters part-skim ricotta cheese; 177 milliliters bottled pasta sauce; 16 inches portobello caps; 0 teaspoons salt

Cannellini-Stuffed Portobello Mushrooms might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 16g of protein, 5g of fat, and a total of 222 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of bottled pasta sauce, rosemary, part-skim ricotta cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Remove gills from the undersides of mushrooms using a spoon; discard gills.

Ingredients you will need

Mushrooms

Place caps, smooth side up, on baking sheet coated with cooking spray; broil 2 minutes. Turn caps over; broil 2 minutes.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Sheet

Combine ricotta, salt, garlic powder, and rosemary, stirring well.

Ingredients you will need

Garlic Powder

Rosemary

Ricotta Cheese

Salt

Spread 2 tablespoons cheese mixture in each cap. Spoon 3 tablespoons pasta sauce over cheese mixture in each serving. Divide beans evenly among caps; sprinkle each serving with 2 tablespoons mozzarella. Broil 3 minutes or until cheese melts.

Ingredients you will need

Pasta Sauce