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What's This?
Serving size 4
Prep Time
Total Time


4 large portobello mushroom caps¼ tsp salt¼ tsp freshly ground pepper, divided1 cup part-skim mozzarella cheese1 cup finely chopped fresh spinach½ cup finely shredded Parmesan cheese, divided2 Tbsp finely chopped kalamata olives½ tsp Italian seasoning¾ 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.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 201 15%
  • Calories from fat 90 9%
  • Total Fat 10gm 28%
  • Sodium 680mg 8%
  • Total Carbohydrates 13gm
  • Fiber 2gm
  • Protein 14gm
  • Cholesterol 28mg 4%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Lunch, Diabetic, Gluten Free, Healthy, Kid-Friendly, Low Carb, Low Cholesterol, Vegetarian, Cheese, Mushroom, Tomato, Italian, Easy, Baking, Roasting, Housewarming

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