Cannellini-Stuffed Portobello Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pasta sauce, cannellini beans, and cheese make a tasty meatless stuffing for the mushrooms. You can serve this dish with a tossed green salad. Ingredients:
4 (4-inch) portobello caps |
cooking spray |
1/2 cup part-skim ricotta cheese |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon dried rosemary, crushed |
3/4 cup bottled pasta sauce |
1 (16-ounce) can cannellini beans, rinsed and drained |
1/2 cup (2 ounces) preshredded part-skim mozzarella cheese |
Directions:
1. Preheat broiler.
2. Remove gills from the undersides of mushrooms using a spoon; discard gills. Place caps, smooth side up, on baking sheet coated with cooking spray; broil 2 minutes. Turn caps over; broil 2 minutes.
3. Combine ricotta, salt, garlic powder, and rosemary, stirring well. Spread 2 tablespoons cheese mixture in each cap. Spoon 3 tablespoons pasta sauce over cheese mixture in each serving. Divide beans evenly among caps; sprinkle each serving with 2 tablespoons mozzarella. Broil 3 minutes or until cheese melts.
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