VEGGIE LASAGNA STUFFED PORTOBELLO MUSHROOMS
236 Cals 20 Protein 13 Carbs 13 Fats
PREP TIME:
10 mins
COOK TIME:
34 mins
TOTAL TIME:
45 mins
YIELD:4 SERVINGS
COURSE:Dinner, Lunch
CUISINE:Italian
Portobello mushrooms stuffed with spinach, bell peppers, cheese and marinara sauce – a delicious meatless meal that”s low-carb and pretty genius!
INGREDIENTS
1 teaspoon olive oil
2 loose cups baby spinach, chopped
3 cloves chopped garlic
1/3 cup chopped onion
1/3 cup chopped red bell pepper
kosher salt
3/4 cup part skim ricotta
1/2 cup grated parmesan cheese
1 large egg
4 large basil leaves, chopped
4 large portobella mushroom caps
1/2 cup marinara sauce
1/2 cup part skim shredded mozzarella
INSTRUCTIONS
Preheat the oven to 400F. Spray a baking sheet with oil.
Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.
In a medium bowl add the ricotta, parmesan cheese and egg, mix well.
Add the cooked vegetables and basil and mix.
Stuff the mushrooms with ricotta mixture and top each with 2 tbsp marinara, 2 tbsp mozzarella.
Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!
Serving: 1mushroom cap, Calories: 236kcal, Carbohydrates: 13g, Protein: 20g, Fat: 13g, Cholesterol: 83mg, Sodium: 522mg, Fiber: 2.5g, Sugar: 4gBlue Smart Points:6Green Smart Points:7Purple Smart Points:6Points +:7
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