Spinach and Cheese-Stuffed Portobello Caps

Name: Spinach and Cheese-Stuffed Portobello Caps
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 237 milliliters fat-free ricotta cheese; 283 grams 1/2 package frozen chopped spinach, thawed and drained thoroughly; 0 teaspoons garlic powder; 0 teaspoons ground black pepper; 1 teaspoons dried oregano; 57 grams 1/2 cup shredded part-skim mozzarella; 4 larges portobello caps; 79 milliliters chopped bottled roasted red bell peppers; 0 teaspoons salt, divided; 177 milliliters tomato sauce

Spinach and Cheese-Stuffed Portobello Caps is a gluten free, primal, and vegetarian recipe with 2 servings. One serving contains 278 calories, 27g of protein, and 6g of fat. This recipe covers 40% of your daily requirements of vitamins and minerals. If you have ricotta cheese, part-skim mozzarella, tomato sauce, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 40

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Oven

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

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Mushrooms

Place mushrooms, stem sides up, on a baking sheet coated with cooking spray.

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Cooking Spray

Mushrooms

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Baking Sheet

Sprinkle with 1/8 teaspoon salt.

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Salt

Bake at 400 for 5 minutes.

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Oven

While mushrooms bake, combine ricotta, garlic powder, black pepper, and remaining 1/8 teaspoon salt in a medium bowl, stirring well. Gently stir in the spinach and bell pepper. Divide mixture evenly among mushroom caps. Top evenly with tomato sauce and cheese.

Ingredients you will need

Garlic Powder