Spinach and Cheese-Stuffed Portobellos

QSis

Grill Master
Staff member
Gold Site Supporter
I just took the WW recipe for stuffed pasta shells and used it to stuff 6 portobello caps.

Each stuffed mushroom is only 3 PointsPlus!

Lee

Spinach and Cheese-Stuffed Portobellos

6 portobello caps
1 cup part-skim ricotta cheese
1 cup fat free cottage cheese
1 box frozen chopped spinach, thawed
3 cloves garlic, minced
1 T. dried oregano or Italian seasoning
1 teas. salt
1/4 teas. red pepper flakes
1 cup or more tomato sauce
Sprinkling of parmesan cheese

In a Pam'd roasting pan, place the portobello caps.

Thaw the chopped spinach and squeeze dry (it does not need to be cooked).

Mix the cheeses, spinach and seasonings together, and stuff the mushroom caps.

Spread a little tomato sauce on the bottom of the pan, and lay the stuffed mushrooms on the sauce.

Spoon more tomato sauce over the stuffed caps, and sprinkle with parm. cheese. Cover with aluminum foil, and bake at 350 for 30 minutes.
 

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Mama

Queen of Cornbread
Site Supporter
I can't believe I missed this! I also can't believe it's only 3 PP! :applause: THANKS!!!!!!
 

QSis

Grill Master
Staff member
Gold Site Supporter
Made these again, but forgot to pour more sauce over the top. They need the extra sauce to cook properly - the mushrooms were a little chewy, until I nuked them a bit more.

I got HUGE Portobello caps! The serving pictured is on a regular-sized dinner plate!

Lee
 

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Cooksie

Well-known member
Site Supporter
Those are monster size :readytoeat:. I think I would like them the second way best. They look great!
 
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