* 4 large portobello mushroom caps * 1/4 teaspoon salt * 1/4 teaspoon freshly ground pepper, divided * 1 cup part-skim ricotta cheese * 1 cup finely chopped fresh spinach * 1/2 cup finely shredded Parmesan cheese, divided * 2 tablespoons finely chopped kalamata olives * 1/2 teaspoon Italian seasoning * 3/4 cup prepared marinara sauce
1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
4. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.
Per serving (serves 4): 201 calories; 10 g fat ( 5 g sat , 4 g mono ); 28 mg cholesterol; 13 g carbohydrates; 14 g protein; 2 g fiber; 680 mg sodium; 677 mg potassium.
8 zucchini, halved lengthwise 2 tablespoons butter, melted 1 small onion, finely chopped 2 cloves garlic, minced 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry 2 cups ricotta cheese 2 eggs, beaten 1/2 cup grated Parmesan cheese 1 tablespoon chopped parsley 1/2 teaspoon salt 1 teaspoon dried basil 1 teaspoon dried oregano ground black pepper to taste 1/2 cup shredded mozzarella cheese 1 (10 ounce) can tomato sauce ( optional )
Preheat oven to 350 degrees
Trim ends of zucchini halves, and scoop out seeds and pulp, leaving about 1/2 inch pulp on skins.
In a large saucepan, steam zucchini halves in a vegetable steamer over boiling water for about 5 minutes, until tender but firm. DO NOT OVERCOOK , MUST STAY FIRM.
Melt 1 tablespoon butter in a medium saucepan over medium heat. Slowly cook and stir onion and garlic until onion is soft. Stir in spinach, and cook about 1 minute, until wilted.
Transfer spinach mixture to a bowl, and mix in ricotta cheese, eggs, Parmesan cheese, parsley, salt, basil, oregano and pepper.
Stuff zucchini halves with even amounts of the mixture, and arrange in a large baking dish.
Drizzle with remaining butter and sprinkle the mozzarella cheese on top.
Bake uncovered in the preheated oven for 20 minutes, until the stuffing is hot and bubbly..
Serve with tomato sauce.
Fitness Minutes: (3,340)
222 12/3/11 8:17 P
It is not a savory dish, but for dessert I like to mix some cinnamon, vanilla, and stevia (or whatever sweetener you like) into the ricotta, then dump in a bag of frozen (or fresh) berries. It is a great dessert or breakfast, depending on how much (and how rich your ricotta is) you eat.
Fitness Minutes: (20,400)
2,704 12/2/11 10:27 P
It was cheaper to buy two tubs of ricotta than to buy one (really, grocery store?) so now I've got an extra container of ricotta. Obviously I know how to use it in lasagne or something, but I'd like to use it more creatively, for a savoury dish. I'm vegetarian. Ideas?
Stats: Female, 5'4", 28 years old.
Goal: From 152 (07/24/2011) to 125 by December, 2011. DONE! December 4th weighed in at 124. In 2012 I've been maintaining around 122, which is a thirty pound loss. My BMI has gone from 26.1 to 20.9 since following the Spark plan!
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