I've really been into mushrooms lately. I've been eating them raw in my salads, adding them to soups, and sauteing them over my food. I usually buy the little packages of sliced white or small portobello mushrooms, but this time I went for the large portobello mushroom caps and experimented to see what I could come up with.! I made this for lunch today and really enjoyed it. I ate it with a salad and had some fruit for dessert.
Mushrooms are very low in calories ( do they have any calories?), so they are a great food to eat when you are trying to lose a little weight.
I made this recipe into a really a low- cal entree that was fast and easy.
I give it about 3 "Points Plus" per cap on Weight Watchers!
(If you are not looking to lose weight, feel free to use full fat cheeses! )
Personally, I'd like to lose 15 pounds by the summer
|This is Ginger. She was our weekend guest!|
Ingredients: Makes 4 mushroom caps
4 portobello mushroom caps
1 cup ricotta cheese ( I used no fat ricotta) or use mashed tofu if you want it dairy free
1 cup cooked spinach, ( I used frozen make sure to drain well )
1 T tomato paste
6 Tablespoons low fat shredded cheddar
1 large tomato, chopped
1 medium onion , chopped
3 cloves garlic, chopped
Insides of mushrooms
Wipe each musroom well with a damp paper towel ( ok, i have to wash mine!!)
Scoop out the insides and chop to add to filling.
Set mushrooms aside to get ready to fill.
|scooped out mushroom ( the bottom is white)|
In a large bowl mix ricotta cheese and cooked spinach and set aside.
Saute onions, tomato, garlic, mushrooms in a little olive oil spray in a skillet. Add tomato paste and cook a little longer.
Transfer vegetables to ricotta cheese and spinach mixture. Add 4 T of shredded cheddar and mix well.
Stuff mushrooms with the filling and top with remaining cheddar cheese.
Place mushrooms on baking sheet and bake ( preheat overn) at 350 for 15 minutes or place in toaster oven.
|Mix ricotta cheese, cooked and drained spinach|
|Saute onions, tomato, mushroom, garlic, and tomato paste|
|Add sauteed vegetables to ricotta mixture|
|If filling is left over make into a patty or two and bake next to the mushrooms.|
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