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Portabella Mushrooms with Ricotta and Spinach - Gluten Free
  (10 ratings) Nutrition Information:
Calories: 1015Protein: 0 g Carbs: 0 g Fat: 0 g Saturated Fat: 0 g Sodium: 0 mg Fiber: 0 g
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Ingredients:
4 Portabella Mushroom Caps
salt and pepper to taste
1 (15 ounce) container low fat ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package Sargento shredded low-fat cheese, divided
¼ cup parmesan cheese (Kraft)
salt and pepper to taste
1 (15 ounce) container low fat ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package Sargento shredded low-fat cheese, divided
¼ cup parmesan cheese (Kraft)
Directions:
| 1 | Preheat oven to 350 °F. |
| 2 | Season portabella mushrooms with salt and pepper to taste. |
| 3 | In a medium bowl, combine the ricotta, spinach, garlic, eggs, parmesan cheese and 3/4 of the cheese. Mix well and top each cap with 1/4 of the mixture; place mushroom caps in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese. |
| 4 | Bake at 350 °F for 45 to 60 minutes, or until chicken is cooked through and juices run clear. |
| 5 | ENJOY! |
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(10 ratings) |
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| Features from Our Dietitian |
 Dietitian ConsultMeghan Tiernan (MS, RD, LDN) is a registered dietitian with
a passion for helping others achieve a healthy lifestyle. She strives
to help others learn the most nutritious way to eat, in order to achieve
good health. |
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