Pasta sauce, cannellini beans, and cheese make a tasty meatless stuffing for the mushrooms. You can serve this dish with a tossed green salad.
4 (4-inch) portobello caps
1/2 cup part-skim ricotta cheese
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried rosemary, crushed
3/4 cup bottled pasta sauce
1 (16-ounce) can cannellini beans, rinsed and drained
1/2 cup (2 ounces) preshredded part-skim mozzarella cheese
How to Make It
Remove gills from the undersides of mushrooms using a spoon; discard gills. Place caps, smooth side up, on baking sheet coated with cooking spray; broil 2 minutes. Turn caps over; broil 2 minutes.
Combine ricotta, salt, garlic powder, and rosemary, stirring well. Spread 2 tablespoons cheese mixture in each cap. Spoon 3 tablespoons pasta sauce over cheese mixture in each serving. Divide beans evenly among caps; sprinkle each serving with 2 tablespoons mozzarella. Broil 3 minutes or until cheese melts.
These were just ok, no wow factor to them. I even added red pepper flake to the ricotta and fresh basil on top and they still weren't very exciting. I think I'll stick to the other portobello recipes I've found on CL.
Pros: super fast meal to prepare, filling, vegetarian dish that contains protein.
Cons: needs more flavor.
I have made the following changes to this recipe: I drizzle the mushroom caps with olive oil, instead of using cooking spray. I mix in 1 clove chopped garlic, 1/2 tsp crushed chili flakes, and various dried herbs to the ricotta cheese, and I use salsa instead of the bottled marinara sauce.
I have used kidney beans and chickpeas when I don't have cannellini beans available. No one ever believes how easy and straightforward this recipe is to make.
Great recipe base! I made it with what I had on hand- cottage cheese instead of ricotta, an Italian spice blend in place of Rosemary, and pizza sauce for pasta sauce, great northern beans in place of cannellini. Ok so I didn't really follow this recipe... But a very yummy meal!!
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