Spinach-Ricotta Stuffed Portabella Mushrooms with Sun-Dried Tomato Sauce


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Happy Monday! For me, the start of a new week means finally getting back into the swing of things. And I’m doing so with a heck of a good recipe. These Spinach-Ricotta Stuffed Portabella Mushrooms go down as one of the best dishes to ever hit our table. Up until a few months ago, I didn’t do mushrooms, but now? I can’t get enough.

Spinach-Ricotta Stuffed Portabella Mushrooms with Sun-Dried Tomato Sauce l Love.Bake.Read

Portabella mushrooms are so incredibly rich in flavor + they are meaty and so very hearty. It doesn’t hurt that they’re good for you too—low in calories and sodium, zero fat and cholesterol. Plus, they’re a natural source of antioxidant, selenium, and riboflavin. Who knew? I learned all that just from the packaging…and you know what else? The proper spelling is Portabella, not Portobello. You learn something new every day.

Spinach-Ricotta Stuffed Portabella Mushrooms with Sun-Dried Tomato Sauce l Love.Bake.Read

Now that I’ve told you everything good and healthy about portabellas, let’s just go ahead and stuff them with whole-fat ricotta cheese, parmesan, mozzarella, and Kalamata olives. Maybe the added spinach helps keep these healthy?! Wait, did I mention that I also topped these beauties with another layer of mozzarella and parmesan? Honestly though, I didn’t feel guilty eating these at all because I only ate one along with a side salad. Sounds perfectly healthy to me.

Spinach-Ricotta Stuffed Portabella Mushrooms with Sun-Dried Tomato Sauce l Love.Bake.Read

Oh, the sauce. Let’s not forget about that! I pureed a can of stewed tomatoes along with some Italian seasoning and sun-dried tomatoes. It’s like I really just discovered sun-dried tomatoes. I know. They realllly kick this sauce up a notch—and all it takes is a few tomatoes to really brighten up the sauce and give it an entirely new, rich flavor. Winnnn!

Spinach-Ricotta Stuffed Portabella Mushrooms with Sun-Dried Tomato Sauce

Yields 6 stuffed portabella mushrooms

Ingredients

For the portabellas

  • 6 portabella mushrooms—stems removed
  • salt and pepper

For the sun-dried tomato sauce

  • 1 (14.5 oz.) can stewed tomatoes
  • 3 sun-dried tomatoes
  • ½ tsp. Italian seasoning
  • salt and pepper, to taste

For the spinach-ricotta filling

  • 1 (15 oz.) container whole-fat ricotta cheese
  • 1 (10 oz.) package frozen spinach—thawed in microwave
  • ½ cup freshly grated parmesan cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup finely chopped Kalamata olives
  • 1 tsp. Italian seasoning
  • ¼ tsp. salt
  • 1/8 tsp. ground black pepper

For the topping

  • ¾ cup shredded mozzarella
  • ½ cup freshly grated parmesan cheese

Directions

For the portabella mushrooms

Preheat the oven to 425 degrees. Line a baking sheet with foil and spray with non-stick spray.

Place the mushrooms on the prepared baking sheet grill-side up. Sprinkle with salt and pepper. Roast in oven for 25 minutes, or until tender. Remove from oven and carefully drain the liquid from the portabellas and then return them to the baking sheet grill-side up.

For the sun-dried tomato sauce

Add the stewed tomatoes, sun-dried tomatoes, Italian season, and salt and pepper to a single-serve blending cup, or blender. Blend until smooth. Taste and adjust salt and pepper, if needed.

For the spinach-ricotta filling

To a large bowl, add the ricotta, spinach, parmesan, mozzarella, Kalamata olives, Italian seasoning, salt, and pepper. Mix until well-combined.

To assemble

Add a small spoonful of sauce to each portabella cap and evenly spread it around. Carefully add a ½ cup of filling to each cap. Note: Use your hands to shape the filling into a patty large enough to fit each cap. Top each stuffed portabella cap with 2 tbsp. mozzarella and about 1 tbsp. parmesan.

Bake at 425 degrees for 15 minutes, or until heated through.

Serve warm with remaining sun-dried tomato sauce and a side salad.

Source

Adapted from Eating Well

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