Serve these Italian-style mushroom caps with crusty bread and salad tossed with a zesty vinaigrette. To serve four, simply double the recipe. Squeeze excess liquid from spinach before adding to filling.
4 large portobello caps
1/4 teaspoon salt, divided
1 cup fat-free ricotta cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 (10-ounce) package frozen chopped spinach, thawed and drained thoroughly
1/3 cup chopped bottled roasted red bell peppers
3/4 cup tomato sauce
1/2 cup (2 ounces) shredded part-skim mozzarella
1/2 teaspoon dried oregano
How to Make It
Preheat oven to 400°.
Remove brown gills from undersides of mushrooms using a spoon; discard gills. Place mushrooms, stem sides up, on a baking sheet coated with cooking spray. Sprinkle with 1/8 teaspoon salt. Bake at 400° for 5 minutes.
While mushrooms bake, combine ricotta, garlic powder, black pepper, and remaining 1/8 teaspoon salt in a medium bowl, stirring well. Gently stir in the spinach and bell pepper. Divide mixture evenly among mushroom caps. Top evenly with tomato sauce and cheese. Sprinkle evenly with oregano. Bake at 400° for 8 minutes. Increase oven temperature to broil. Broil 1 1/2 minutes or until cheese is melted.