Spinach & Cheese Stuffed Portobello Caps

Yields: 4 caps | 3 points per cap

My rating:

These are delicious and super easy to make. Thank you Lighten Up! for this great find!

Ingredients:

4 large portobello caps
Cooking spray
1/4 teaspoon salt, divided
1 cup fat-free ricotta cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 (10-ounce) package frozen chopped spinach, thawed and drained thoroughly (I used fresh spinach & just sauteed it in Pam and then chopped it up)
1/3 cup chopped bottled roasted red bell peppers
3/4 cup tomato sauce
1/2 cup (2 ounces) shredded part-skim mozzarella
1/2 teaspoon dried oregano

Directions:

Preheat oven to 400°.

Remove brown gills from undersides of mushrooms using a spoon; discard gills. Place mushrooms, stem sides up, on a baking sheet coated with cooking spray. Sprinkle with 1/8 teaspoon salt. Bake at 400° for 5 minutes.

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. Sprinkle evenly with oregano. Bake at 400° for 8 minutes. Increase oven temperature to broil. Broil 1 1/2 minutes or until cheese is melted.

3 points per stuffed portobello cap

Nutritional Info:

Please note that this NI is for 2 caps so it will come out to 6 points: CALORIES 305(22% from fat); FAT 6.9g (sat 4.1g,mono 0.0g,poly 0.1g); PROTEIN 22.9g; CHOLESTEROL 42mg; CALCIUM 466mg; SODIUM 949mg; FIBER 6.2g; IRON 2.8mg; CARBOHYDRATE 31.6g

Web Source: Lighten Up!
Original Source: Cooking Magazine, July 2005