Cannellini-Stuffed Portobello Mushrooms

recipe
Pasta sauce, cannellini beans, and cheese make a tasty meatless stuffing for the mushrooms. You can serve this dish with a tossed green salad.

Yield:

4 servings (serving size: 1 stuffed mushroom cap)

Recipe from

Cooking Light

Nutritional Information

Calories 187
Caloriesfromfat 29 %
Fat 6.1 g
Satfat 3 g
Monofat 1.1 g
Polyfat 0.8 g
Protein 13 g
Carbohydrate 20.5 g
Fiber 4.9 g
Cholesterol 16 mg
Iron 2 mg
Sodium 654 mg
Calcium 240 mg

Ingredients

4 (4-inch) portobello caps
Cooking spray
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

Preparation

Preheat broiler.

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.

Note:

January 2007
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