Cheesy Spinach-Stuffed Portobello Mushrooms
Indulge in these delicious Cheesy Spinach-Stuffed Portobello Mushrooms that are both nutritious and satisfying. Perfectly baked large portobello caps are filled with a creamy mixture of ricotta, spinach, roasted red peppers, and melted mozzarella for a flavorful and guilt-free treat. Each stuffed cap offers a delightful combination of textures and flavors that make it an ideal appetizer or a light main dish. Plus, these delightful bites are Weight Watchers friendly, at only 3 points per cap, so you can savor every bite without the worry. Serve them at your next gathering or prepare them as a cozy weeknight dinner addition.
4
Servings
76.25
Calories
11
Ingredients
Ingredients
Portobello mushroom caps
4 large (Remove gills and clean)
Cooking spray
As needed (For greasing the baking sheet)
Salt
1/4 teaspoon, divided (For seasoning)
Fat-free ricotta cheese
1 cup (Mix with other ingredients)
Garlic powder
1/4 teaspoon (Mix with ricotta)
Ground black pepper
1/4 teaspoon (Mix with ricotta)
Frozen chopped spinach
0.5 (10 ounce) package (Thawed and drained thoroughly (or sautéed fresh spinach, chopped))
Chopped bottled roasted red pepper
1/3 cup (Mix with spinach and ricotta)
Tomato sauce
3/4 cup (Top on stuffed mushrooms)
Shredded part-skim mozzarella cheese
1/2 cup (Sprinkle on top of stuffed mushrooms)
Dried oregano
1/2 teaspoon (Sprinkle on top of stuffed mushrooms)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Using a spoon, gently remove the brown gills from the undersides of the portobello mushroom caps and discard them. Place the mushroom caps, stem sides facing up, on a baking sheet that has been coated with cooking spray. Sprinkle 1/8 teaspoon of salt evenly over the mushroom caps.
3
Bake the mushrooms in the preheated oven for 5 minutes, allowing them to soften.
4
In a medium mixing bowl, combine the ricotta cheese, garlic powder, ground black pepper, and the remaining 1/8 teaspoon of salt. Mix until well combined.
5
Carefully fold in the thawed and drained spinach along with the chopped roasted red pepper, ensuring an even distribution of the mixture.
6
Remove the baking sheet with the mushrooms from the oven. Divide the ricotta and spinach mixture evenly among the portobello caps.
7
Top each filled mushroom with a spoonful of tomato sauce and sprinkle shredded part-skim mozzarella cheese evenly over the top. Finish by adding a light dusting of dried oregano.
8
Return the baking sheet to the oven and bake for an additional 8 minutes or until the cheese is bubbly.
9
Switch the oven setting to broil and broil the mushrooms for an additional 1.5 minutes or until the cheese is melted and lightly golden.
10
Carefully remove from the oven and allow to cool slightly before serving. Enjoy your flavorful and nutritious cheesy spinach-filled portobello mushrooms!
Nutrition Information
1.725
Fat
7.9
Carbs
5.725
Protein
1.55
Fiber
237.25
Sodium
10.5
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Cheesy Spinach-Stuffed Portobello Mushrooms.
How many calories are in one serving?
Each serving contains 76.25 calories.
What is the Weight Watchers point value for this recipe?
This recipe is 3 Weight Watchers points per cap.
What are the main filling ingredients?
The filling consists of fat-free ricotta cheese, garlic powder, black pepper, salt, frozen spinach, and roasted red peppers.
How should the portobello mushroom caps be prepared?
Remove the brown gills with a spoon, clean the caps, and place them stem-side up on a greased baking sheet.
What temperature should the oven be preheated to?
Preheat your oven to 400°F (200°C).
Is this recipe suitable for vegetarians?
Yes, this recipe is labeled as vegetarian.
Can I use fresh spinach instead of frozen?
Yes, you can use sautéed fresh spinach that has been chopped as a substitute for frozen spinach.
How long do the mushrooms bake initially?
The mushroom caps should bake for an initial 5 minutes to soften.
What kinds of cheese are included in the recipe?
The recipe uses fat-free ricotta cheese and shredded part-skim mozzarella cheese.
How much fat is in one serving?
There are 1.725 grams of fat per serving.
Is this recipe gluten-free?
The recipe includes a gluten-free option tag; ensure your tomato sauce is gluten-free.
How many servings does this recipe provide?
This recipe makes 4 servings.
What seasonings are mixed into the ricotta?
Garlic powder, ground black pepper, and 1/8 teaspoon of salt are mixed into the ricotta.
How much protein is in each stuffed mushroom?
Each serving provides 5.725 grams of protein.
How long is the second baking period after stuffing?
The stuffed mushrooms bake for an additional 8 minutes until the cheese is bubbly.
Do these mushrooms need to be broiled?
Yes, broil them for 1.5 minutes at the end to melt and golden the cheese.
What type of ricotta should I use for the healthiest version?
The recipe specifies fat-free ricotta cheese.
What is the sodium content per serving?
The sodium content is 237.25 mg per serving.
How many carbohydrates are in one serving?
Each serving contains 7.9 grams of carbohydrates.
What should I do with the mushroom gills?
The brown gills should be discarded after being removed with a spoon.
How do I prevent the mushrooms from sticking?
Coat the baking sheet with cooking spray before placing the mushrooms on it.
What is the recommended serving size?
The serving size is one large stuffed portobello mushroom cap.
Can this be served as an appetizer?
Yes, it is ideal as an appetizer or a light main dish.
When do I add the tomato sauce?
Top each filled mushroom with tomato sauce after adding the spinach and ricotta mixture.
How much cholesterol is in the dish?
There is 10.5 mg of cholesterol per serving.
What is the fiber content?
Each serving contains 1.55 grams of fiber.
What herb is used as a final topping?
A light dusting of dried oregano is added before the final bake.
How much roasted red pepper is needed?
The recipe calls for 1/3 cup of chopped bottled roasted red pepper.
Should the mushrooms cool before serving?
Yes, allow them to cool slightly before serving.