Portobello mushrooms stuffed with spinach, bell peppers, cheese and marinara sauce – a delicious meatless meal that's low-carb and pretty genius!
2loose cups baby spinach(chopped)
1/3cupchopped red bell pepper
3/4cuppart skim ricotta
1/2cupgrated parmesan cheese
4large basil leaves(chopped)
4large portobella mushroom caps
1/2cuppart 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!