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.