We love this delicious and bariatric friendly meatless meal because it’s low carb and these little morsels are stuffed with spinach, bell peppers, cheese and marinara sauce! Enjoy in confidence!
1 teaspoon olive oil
2 loose cups baby spinach, chopped
3 cloves chopped garlic
1/3 cup chopped onion
1/3 cup chopped red bell pepper
3/4 cup part skim ricotta
1/2 cup grated parmesan cheese
1 large egg
4 large basil leaves, chopped
4 large portobella mushroom caps
1/2 cup marinara sauce
1/2 cup part skim shredded mozzarella
*Preheat the oven to 400F. Spray a baking sheet with oil. Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
*Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.
*In a medium bowl add the ricotta, parmesan cheese and egg, mix well. Add the cooked vegetables and basil and mix. Stuff the mushrooms with ricotta mixture and top each with 2 tbsp marinara, 2 tbsp mozzarella.
*Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!
Servings: 4, Serving Size: 1 mushrooms cap
Protein: 20 grams
Carb: 13 grams
Fat: 13 grams
Chef’s tips: Look for large mushroom caps with high walls with no cracks on the sides so your filling doesn’t come out when it bakes.