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)
Recipe from Cooking Light

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Nutritional Information

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

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

  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.
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