What a beautiful aroma as these cook up in the oven – the cheese and spinach make a perfect stuffing for succulent, meaty Portobello mushrooms. Serve as an appetizer or as a dinner side.
181 calories per serving
4 large portobello mushroom caps
1 c part skim ricotta cheese
1 c finely chopped fresh spinach
1/2 c grated Parmesan cheese
2 T finely chopped kalamata olives
½ t oregano flakes
1/2 t parsley flakes
Salt and pepper to taste
Preheat oven to 450 degrees. Spray a baking sheet with Pam and place mushrooms with the gills facing up. Sprinkle with salt and pepper and bake for 20 minutes them take them out and tip each cap to make any juice run out of them. Mix ricotta, spinach, half of the parmesan cheese, olives, herbs, salt and pepper and divide mix among the mushroom caps. Sprinkle the rest of the parmesan on top and then back for another 10 minutes to heat through. Switch to broil and brown the tops just a bit.
Another installment of stuffed mushrooms ! The pesto flavor really comes through and makes these a success story. Much easier than chopping stems and cooking sausage…these come together very quickly and are a great appetizer, snack, or side dish.
24 baby portobello mushrooms
1/3 c part skim ricotta cheese
3 T pesto (available in the refrigerator section of your local market)
2 t whole wheat flour
2 T grated romano or parmesan cheese
1 T breadcrumbs
Preheat oven to 400 degrees. Spray a baking sheet with Pam. Remove the stems from the mushrooms and place the mushroom caps on the baking sheet with the stem side facing up. Mix the ricotta, pesto and flour. Spoon the mix evenly into the mushroom caps and press down. Combine the parmesan and breadcrumbs and sprinkle on top of the mushrooms. Press down lightly. Bake 15-20 minutes or until browned.
16 medium sized button mushrooms, stems removed, but reserved
1 c crumbled goat cheese
4 T chopped flat leaf parsley
16 pieces of sundried tomato packed in oil, drained
1 t cayenne pepper
Preheat oven to 400 degrees. Spray a baking pan with Pam.
Mince the reserved mushroom stems (food processor works great) and place in a bowl with cheese, parsley and cayenne pepper. Mix and set aside. Place caps in the prepared pan and lightly spray the tops with Pam. Fill each cap with the cheese mixture and then top each with a sundried tomato strip. Bake 15 minutes.