By: EatingWell

Servings: 4

Yield: 4 servings

Total Time: 40 minutes

Prep Time: 20 minutes

Recipe Description:

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.

Recipe Ingredients:

1. 4 large portobello mushroom caps
2. 1/4 teaspoon salt
3. 1/4 teaspoon freshly ground pepper, divided
4. 1 cup part-skim ricotta cheese
5. 1 cup finely chopped fresh spinach
6. 1/2 cup finely shredded Parmesan cheese, divided
7. 2 tablespoons finely chopped kalamata olives
8. 1/2 teaspoon Italian seasoning
9. 3/4 cup prepared marinara sauce

Recipe Steps:

1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
2. 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.
3. 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.
4. 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.

Recipe Nutrition:

Per serving:
201 calories; 10 g fat (5 g saturated fat, 4 g mono unsaturated fat);
28 mg cholesterol; 13 g carbohydrates; 14 g protein; 2 g fiber; 680 mg
sodium; 677 mg potassium

Nutrtion Bonus: Calcium (31% daily value), Vitamin A (25% dv), Potassium (19% dv).

1 Carbohydrate Servings

Exchanges: 2 vegetable, 1 medium-fat meat, 1 fat