• 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

Preparation

1. Preheat oven to 450 degrees 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, 20-25 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.
5. 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.

Tips

Per serving: 201 calories; 10 g fat (5 g saturated fat, 4 g mono unsaturated fat); 28 mg cholesterol; 13 g carbohydrates; 14 g protein; 2 g fiber; 680 mg sodium; 677 mg potassium

Nutrition Bonus: Calcium (31% daily value), Vitamin A (25% dv), Potassium (19% dv).

Exchanges: 2 vegetable, 1 medium-fat meat, 1 fat

Contributed by: EatingWell.com

Here we take the elements of a vegetarian lasagna filling—ricotta, spinach and Parmesan cheese—and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can find only smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole wheat dinner roll or spaghetti tossed with marinara sauce.