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Cannellini-Stuffed Portobello Mushrooms

Yield 4 servings (serving size: 1 stuffed mushroom cap)
Pasta sauce, cannellini beans, and cheese make a tasty meatless stuffing for the mushrooms. You can serve this dish with a tossed green salad.

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

Nutrition 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

How to Make It

  1. Preheat broiler.

  2. 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.

  3. 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.