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Portabella Mushrooms with Ricotta and Spinach - Gluten Free
Portabella Mushrooms with Ricotta and Spinach - Gluten Free

Category: Main Dish | Serves: 4

(13 ratings)

Nutrition Information:
Calories: 203
Protein: 19 g
Carbs: 8 g
Fat: 11 g
Saturated Fat: 6 g
Sodium: 372 mg
Fiber: 1 g

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4 Portabella Mushroom Caps
salt and pepper to taste
8 oz low fat ricotta cheese
4 oz) package frozen chopped spinach, thawed and drained
1 clove garlic, minced
1 egg, beaten
4 oz Sargento shredded low-fat cheese, divided
2 tbsp parmesan cheese (Kraft)
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.

Ratings & Reviews
(13 ratings)
Reviewed By:
Direction 4 refers to baking "until chicken is cooked through ...". I cannot find chicken is not listed in the ...
Apr 14, 2014
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