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Correo Electrónico
 Before any toppings or garnishes. |
 Topped with marinara sauce, roasted Roma tomato, fried garlic slices, with a side of Fried Roma Tomato topped with mozzarella cheese. |
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Ingredientes
- 4 lg. portobello mushroom caps
- 1/4 tsp. ground black pepper
- 1 c. part-skim ricotta cheese
- 1 c. fresh, finely chopped spinach
- 1/4 c. freshly shredded Parmesan cheese
- 1/4 c. shredded mozzarella cheese
- 4 cloves garlic, minced
- 1 sm. onion, minced (use half of the onion)
- 1 tsp. Italian seasoning
- 1/2 tsp. garlic salt
- 1 c. marinara sauce
Direcciones
- Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and spray with non-stick cooking spray. Place mushroom caps, gill-side up, on the baking sheet. Sprinkle with 1/8 teaspoon pepper. Roast until tender, about 20-25 minutes.
- Meanwhile, blend ricotta cheese, spinach, Parmesan cheese, mozzarella cheese, Italian seasoning, half of the minced garlic and half of the minced onion in a medium bowl. Season with salt and pepper. Place the marinara sauce in a small pot with the remaining minced garlic and onions. Season with garlic salt. Heat on low until heated through.
- When the mushroom caps are tender, carefully pour out any liquid in the caps. Return the caps to the baking sheet, gill-side up. Spread 1 to 2 tablespoons of marinara sauce into each mushroom cap; cover the remaining sauce and keep warm. Mound a generous 1/3 ricotta/spinach filling into each mushroom cap. Bake until hot, about 10 minutes. Serve with remaining sauce.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 135 | |
| Calories from Fat 45 | 33% |
| Total Fat 5.04g | 6% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 399mg | 17% |
| Potassium 651mg | 19% |
| Total Carbs 16.09g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 7.97g | 5% |
| Protein 7.51g | 12% |
