- Calories 187
- Caloriesfromfat 29%
- Fat 6.1g
- Satfat 3g
- Monofat 1.1g
- Polyfat 0.8g
- Protein 13g
- Carbohydrate 20.5g
- Fiber 4.9g
- Cholesterol 16mg
- Iron 2mg
- Sodium 654mg
- Calcium 240mg
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.
How to Make It
Step 1
Preheat broiler.
Step 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.
Step 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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dekeuken's Review
Pros: super fast meal to prepare, filling, vegetarian dish that contains protein.
Cons: needs more flavor.
I have made the following changes to this recipe: I drizzle the mushroom caps with olive oil, instead of using cooking spray. I mix in 1 clove chopped garlic, 1/2 tsp crushed chili flakes, and various dried herbs to the ricotta cheese, and I use salsa instead of the bottled marinara sauce.
I have used kidney beans and chickpeas when I don't have cannellini beans available. No one ever believes how easy and straightforward this recipe is to make.
canderson444's Review
Great recipe base! I made it with what I had on hand- cottage cheese instead of ricotta, an Italian spice blend in place of Rosemary, and pizza sauce for pasta sauce, great northern beans in place of cannellini. Ok so I didn't really follow this recipe... But a very yummy meal!!
kayakGirl21's Review