Re: Ingredient Showcase - Mushrooms - 1/13/2011 - 1/23/2011
I posted this in the Weight Watcher's forum, too.
Spinach and Cheese-Stuffed Portobellos
I just took the WW recipe for stuffed pasta shells and used it to stuff 6 portobello caps.
Each stuffed mushroom is only 3 PointsPlus!
Lee
Spinach and Cheese-Stuffed Portobellos
6 portobello caps
1 cup part-skim ricotta cheese
1 cup fat free cottage cheese
1 box frozen chopped spinach, thawed
3 cloves garlic, minced
1 T. dried oregano or Italian seasoning
1 teas. salt
1/4 teas. red pepper flakes
1 cup or more tomato sauce
Sprinkling of parmesan cheese
In a Pam'd roasting pan, place the portobello caps.
Thaw the chopped spinach and squeeze dry (it does not need to be cooked).
Mix the cheeses, spinach and seasonings together, and stuff the mushroom caps.
Spread a little tomato sauce on the bottom of the pan, and lay the stuffed
mushrooms on the sauce.
Spoon more tomato sauce over the stuffed caps, and sprinkle with parm. cheese. Cover with aluminum foil, and bake at 350 for 30 minutes.
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