* 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.
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?
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