PORTABELLA PIZZA RECIPES
VEGGIE LASAGNA STUFFED PORTOBELLO MUSHROOMS - SKINNY…
Steps:
- 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!
Nutrition Facts : ServingSize 1 mushroom cap, Calories 236 kcal, CarbohydrateContent 13 g, ProteinContent 20 g, FatContent 13 g, CholesterolContent 83 mg, SodiumContent 522 mg, FiberContent 2.5 g, SugarContent 4 g
VEGGIE LASAGNA STUFFED PORTOBELLO MUSHROOMS - SKINNY…
Steps:
- 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!
Nutrition Facts : ServingSize 1 mushroom cap, Calories 236 kcal, CarbohydrateContent 13 g, ProteinContent 20 g, FatContent 13 g, CholesterolContent 83 mg, SodiumContent 522 mg, FiberContent 2.5 g, SugarContent 4 g
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