Cheesy Spinach Portobellos

Total Calories Per Serving: 223

Stuffed mushrooms never tasted so good! Spinach and ricotta are nicely accented here by sumptuous, salty kalamata olives, and using a part-skim ricotta keeps the calories low.

Makes 4 Servings

Ingredients

4 large portobello mushroom caps

Salt and pepper

1 cup part-skim ricotta cheese

1 cup fresh spinach, finely chopped

½ cup parmesan cheese, grated

2 tablespoons kalamata olives, pitted and chopped

Directions

Step 1: Preheat oven to 450°. Cover a medium sized cookie sheet in aluminum foil and place mushroom caps, face-up, on the pan. Season with salt and pepper and bake 20 to 25 minutes.

Step 2: While mushroom caps are baking, mix together the ricotta, spinach, ¼ cup parmesan, and olives.

Step 3: Carefully remove mushroom caps from oven. Gently clasping each with rubber tipped tongs, tip to remove excess liquid and wipe clean with a paper towel.

Step 4: Fill each cap with the ricotta-spinach mixture, sprinkle each with remaining parmesan cheese, and return to oven. Continue baking until the cheese just browns, about 8 to 10 minutes.

Nutritional Information

Calories 223

Calories from Fat 106

% Daily Value

Total Fat 11.8 g: 18%

Saturated Fat 7.2 g: 36%

Trans Fat

Cholesterol 40mg: 13%

Sodium 843mg: 35%

Total Carbohydrates 12.2 g: 4%

Dietary Fiber 2.4 g: 9%

Sugars 3.3 g

Protein 18.6 g

Vitamin A: 26%

Vitamin C: 7%

Calcium: 44%

Iron: 7%