Best Spinach Stuffed Portabella Caps Recipes

Spinach & Cheese Stuffed Portabella Mushroom Caps (3 Ww Poin image

Provided by punkyluv

Categories Cheese

Time 33m

Yield 4 caps

Number Of Ingredients 11

4 large portabella mushroom caps
cooking spray
1/4 teaspoon salt, divided
1 cup fat-free ricotta cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
0.5 (10 ounce) package frozen chopped spinach, thawed and drained thoroughly (I used fresh spinach & just sauteed it in Pam and then chopped it up)
1/3 cup chopped bottled roasted red pepper
3/4 cup tomato sauce
1/2 cup shredded part-skim mozzarella cheese
1/2 teaspoon dried oregano

Steps:

Preheat oven to 400°.
Remove brown gills from undersides of mushrooms using a spoon; discard gills. Place mushrooms, stem sides up, on a baking sheet coated with cooking spray. Sprinkle with 1/8 teaspoon salt. Bake at 400° for 5 minutes.
While mushrooms bake, combine ricotta, garlic powder, black pepper, and remaining 1/8 teaspoon salt in a medium bowl, stirring well. Gently stir in the spinach and bell pepper. Divide mixture evenly among mushroom caps. Top evenly with tomato sauce and cheese. Sprinkle evenly with oregano. Bake at 400° for 8 minutes. Increase oven temperature to broil. Broil 1 1/2 minutes or until cheese is melted.
3 points per stuffed portobello cap.
Nutritional Info:
Please note that this NI is for 2 caps so it will come out to 6 points: CALORIES 305(22% from fat); FAT 6.9g (sat 4.1g,mono 0.0g,poly 0.1g); PROTEIN 22.9g; CHOLESTEROL 42mg; CALCIUM 466mg; SODIUM 949mg; FIBER 6.2g; IRON 2.8mg; CARBOHYDRATE 31.6g.

Spinach Stuffed Portabella Caps image

Provided by orangeteapot

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

4 medium portabella mushroom caps
2 slices swiss cheese
1/2 small onion, diced
1/4 red pepper, diced
1 green onion, sliced
1 garlic clove, minced
1 (10 ounce) package frozen chopped spinach
1/2 teaspoon Cavenders All Purpose Greek Seasoning
1/2 teaspoon Tony Chachere's Seasoning
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon black pepper
0.5 (8 ounce) package cream cheese
2 tablespoons seasoned bread crumbs
1 tablespoon parmesan cheese, grated
1/2 teaspoon olive oil

Steps:

Make sure the portabella caps are free of dirt and grit. Place upside-down on a foil-lined, greased cookie sheet.
Place half a slice of swiss in each cap.
In a small sauce pan, sauté the onion, red pepper, and green onion until soft. Add the minced garlic and cook for a minute more.
Drain the spinach in a colander or dish towel, squeezing to get most of the moisture out. Add the spinach, Cavendar's, Tony's, lemon pepper, and black pepper. Stir and cook just until the spinach is hot.
Add cream cheese and stir to combine. The hot spinach mixture should melt the cream cheese.
Distribute the spinach mixture evenly between the 4 caps, smoothing the tops with the back of a spoon.
Combine the parmesan, bread crumbs, and olive oil. Stir well, then sprinkle over the tops of the stuffed mushrooms.
Bake at 350 for 20-25 minutes, or until the tops are golden brown.

Nutrition Facts : Calories 222.6, Fat 15.5, SaturatedFat 8.4, Cholesterol 45.3, Sodium 264.6, Carbohydrate 12.7, Fiber 3.8, Sugar 4.7, Protein 11.1