Cheese-&-Spinach-Stuffed Portobellos
40 mins (prep 20)
10 ingredients
4 servings
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.

Categories:  seasonal , stuffed-mushrooms , vegetarian-mushroom , vegetables , quick-and-easy-vegetarian-dishes , portobello-mushrooms , diabetic , dinner , low-calorie , winter , quick-and-easy-dinners , quick-and-easy , summer , healthy-cooking , spinach , vegetarian , lunch , mushrooms ,
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Serving Size (3.37 g)
Servings 4
Amount per Serving
Calories 1.44 Calories from Fat 0.27
% Daily Value *
Total Fat 0.03g 0.15%
Saturated Fat 0.01g 0.27%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 145.81mg 24.3%
Total Carbohydrate 0.29g 0.39%
Dietary Fiber 0.23 g 3.72%
Sugars 0.01 g %
Protein 0.14g 1.13%
Vitamin A 4.58IU% Vitamin C 0.0mg%
Calcium 13.89mg% Iron 0.55mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large portobello mushroom caps, freshly ground pepper, part-skim ricotta cheese, finely chopped fresh spinach, finely shredded parmesan cheese, finely chopped kalamata olives, prepared marinara sauce


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