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.
Cannellini-Stuffed Portobello Mushrooms
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)
More From Cooking Light
Amount per serving
- Calories: 187
- Calories from fat: 29%
- Fat: 6.1g
- Saturated fat: 3g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 0.8g
- Protein: 13g
- Carbohydrate: 20.5g
- Fiber: 4.9g
- Cholesterol: 16mg
- Iron: 2mg
- Sodium: 654mg
- Calcium: 240mg
- 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
- 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.
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