Dish of the Day

May 17,2011

Spinach and Ricotta Stuffed Mushrooms

Ingredients

• 8 oz Frozen Spinach
• 1/2 cup Part Skim Ricotta
• 1/4 cup Organic Skim Milk
• 2 cloves Garlic Clove
• 1/2 cup Onions
• 1/2 tbsp Olive Oil
• 4 tbsp Parmesan Shredded
• 1/4 cup Shredded Part-skim Mozzarella Cheese
• 5 Portobello Mushroom
  

  Directions

  Filling:

  
  

  -Place sauté pan over medium heat and add olive oil, garlic, and onions. Cook until lightly browned.
  -Meanwhile defrost frozen spinach, and drain.
  - Combine spinach, ricotta, and milk into pan with the garlic cloves and onions.
  - Stir occasionally and add salt and pepper to taste.
  
  
  - Turn oven onto broil
  -Wash mushrooms and remove gills and stems.
  -Spray foil lined pan with cooking spray and place mushrooms gill side down onto pan. Broil for 5 minutes.
  - Remove mushrooms from oven, flip over, salt and pepper to taste then spoon in spinach mixture onto each mushroom cap. Sprinkle with mozzarella, parmesan and return to oven until lightly browned.
  
  Can be served over risotto, rice or anything else you choose.

  
  
• Serving Size: 1 stuffed mushroom

  Calories 155

  Calories from Fat 69.7

  Cooking Time: 15 minutes

  Serves: 5

  Yield 5 stuffed mushrooms

  
  
  Prep Time: 20 minutes