Caprese Stuffed Portabella Mushrooms
Ingredients
- 1 small yellow onion
- 2 cloves garlic
- 6 oz bag spinach
- 15 oz part skim ricotta
- 4 portabella mushrooms
- ¼ c pesto
- ½ c shredded mozzarella cheese
- 2 roma tomatoes
- Fresh basil
- 4 t balsamic vinegar
Instructions
- Preheat oven to 400. And heat olive oil at medium heat in a large skillet. Dice onion and add to skillet when hot.
- Rough chop spinach while onions cook. When onions are translucent, add crushed garlic. Cook till fragrant.
- Add chopped spinach and cook till slightly wilted but still bright green. Salt and pepper to taste.
- Add mixture to mixing bowl and combine with ricotta.
- Clean mushrooms and remove stems and gills.
- Fill mushrooms with cheese mixture. About ¼ per mushroom, but don’t overfill them.
- Top with 1 T pesto and 2 T shredded mozzarella.
- Bake in oven for 15 minutes. Dice tomatoes while mushrooms cook.
- Top with tomatoes and fresh basil and balsamic vinegar
Notes
Macros:
Protein: 19 gm
Carbohydrates: 16 gm
Fat: 18 gm
