Stuffed Portobello Mushroom Cap

Large portobello mushroom caps are nice and hearty base for this vegetable lasagna type dish. You can enjoy the tasty filling without the carbs and of course it's gluten free.

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

Directions:

Prepare 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)

Filling:

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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