Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Pasta sauce, cannellini beans, and cheese make a tasty meatless stuffing for the mushrooms. You can serve this dish with a tossed green salad.

Recipe by Cooking Light January 2007


Recipe Summary

4 servings (serving size: 1 stuffed mushroom cap)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

187 calories; calories from fat 29%; fat 6.1g; saturated fat 3g; mono fat 1.1g; poly fat 0.8g; protein 13g; carbohydrates 20.5g; fiber 4.9g; cholesterol 16mg; iron 2mg; sodium 654mg; calcium 240mg.