Sometimes, I need to break out of a food rut. I need to find something new to try. I need to find a use for the container of baby spinach sitting in my refrigerator before it goes bad. (Because sometimes I buy healthy food without a clear intention on how to use it which can go smashingly well or become horribly wasteful.) Wanting to try something new and simple for dinner and use my baby spinach, I found a recipe for Cheese & Spinach-Stuffed Portobellos at the website for Eating Well and it seemed to fit what I was looking for — different, easy and healthy.
Since I am a household of one, I halved the recipe to make two servings, saving one mushroom for lunch later in the week. Though to be fair, I probably didn’t exactly have the parmesan cheese. I’m a dairy kinda girl that way, but took the old line from marathoner Deena Kastor that the calcium is good for my bones.
Here’s the recipe which serves four:
Cheese & Spinach-Stuffed Portobellos
- 4 large portobello mushroom caps
- 1 cup part-skim ricotta cheese
- 1 cup finely chopped fresh spinach
- 1/2 cup shredded parmesan cheese
- 2 tablespoons finely chopped kalamata olives
- 1 Tablespoon olive oil
- 1/2 teaspoon italian season
- 3/4 cup prepared marinara sauce
- Preheat oven to 450 degrees. Line a rimmed baking sheet with tin foil and coat with cooking spray.
- Rub mushroom caps lightly with oil and season with salt and pepper. Place gill-side up on baking sheet and roast for 20-25 minutes, until tender.
- Combine ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and pepper in a medium bowl.
- Place marinara sauce in a small bowl, cover and microwave until hot, about 45 seconds.
- 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. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.
Per mushroom: 201 calories; 10 g fat ( 5 g sat , 4 g mono ); 28 mg cholesterol; 13 g carbohydrates; 14 gprotein; 2 g fiber; 680 mg sodium; 677 mg potassium; Calcium (31% daily value), Vitamin A (25% dv), Potassium (19% dv).