Cheese-&-Spinach-Stuffed Portobellos Recipe

Recipe By EatingWell

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.

4.7
11 Rating -
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1hr total
1hr total
Cheese-&-Spinach-Stuffed Portobellos
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ingredients serve

Ingredients for Cheese-&-Spinach-Stuffed Portobellos Recipe

  • 1 Large Portobello Mushroom Caps
  • 0.06 teaspoon Salt
  • 0.06 teaspoon Freshly ground pepper, divided
  • 1/4 cup Part Skim Ricotta Cheese
  • 1/4 cup Finely chopped fresh spinach
  • 0.13 cup Finely shredded parmesan cheese, divided
  • 1/2 tablespoon Finely chopped kalamata olives
  • 0.13 teaspoon Italian Seasoning
Nutrition
value
380
calories per serving
9 g Fat31 g Protein41 g Carbs34 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    31g
  • Carbs
    41g
  • Fiber
    34g

MacroNutrients

  • Carbs
    41g
  • Protein
    31g
  • Fiber
    34g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    360mg
  • Iron
    10mg
  • Vitamin A
    987mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    102mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    12mg
  • Vitamin E
    < 1mg
  • Copper
    3mcg
  • Magnesium
    164mg
  • Manganese
    1mg
  • Phosphorus
    857mg
  • Selenium
    18mcg
  • Zinc
    9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By EatingWell