Stuffed Portobello Mushrooms
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Stuffed Portobello Mushrooms
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 262 |
| pro | 18 g |
| carb | 15 g |
| fat | 16 g |
| fibre | 4 g |
| sodium | 313 mg |
| % RDI: | - |
| calcium | 38 |
| folate | 86 |
| vit A | 48 |
| riboflavin | 48 |
| vit C | 40 |
Ingredients
-
4 large Portobello mushrooms
2/3 cup (160 mL) Ricotta cheese
10 oz (284 g) bag spinach, cooked, squeezed and chopped
2 tbsp (30 mL) flour
1 large garlic clove, minced
1 medium onion, chopped
1 cup (250 mL) Oka cheese, diced
2 tbsp (30 mL) Parmesan cheese, grated
2 tsp (10 mL) dried oregano
Preparation
Cut out mushroom stalks at cap. Reserve caps, chop stalks and mix to remaining ingredients in a large bowl. Season to taste. Place mushrooms on a baking sheet, underside up. Mound stuffing on mushrooms and smooth over. Cook in centre of preheated oven at 400°F (200°C) for 20 to 25 minutes until golden.
Makes 4 servings.
Makes 4 servings.
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