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Skinny Stuffed Portobello Mushrooms
Prep Time:
Total:
Ingredients
- 4 tbs Sorrento® Fat Free Ricotta
- 4 in Sorrento® Part Skim Mozzarella, sliced
- 4 tbs Olive Oil
- 4 Portobello Mushrooms
- 4 slices Bread
- 2 cloves Garlic, peeled
- handful Basil, fresh
Directions
Preheat oven to 400°F. Heat 1 tablespoon olive oil in a large nonstick pan. Add mushrooms and cook for 3-4 minutes each side. Set aside. Tear bread into smaller pieces and place in a food processor. Add garlic and fresh basil and blend until desired coarseness. Add 3 tablespoons olive oil to breadcrumbs and blend.
Place each mushroom on a baking pan. Spread 1 tablespoon ricotta on each mushroom. Top with mozzarella slice. Divide breadcrumb mixture evenly among the tops of the mushrooms. Bake for 10 minutes.
Tips
By using the fat-free ricotta and part skim mozzarella, this recipe 11% less calories and 19% less fat per serving.*
*as compared to using whole milk cheeses
Nutrition Information
319 Calories
21 g Fat
23 mg Cholesterol
363 mg Sodium
19 g Carbohydrate
5 g Sugars
14 g Protein
2 g Fiber
Higher fat version:
357 Calories
26 g Fat
35 mg Cholesterol
353 mg Sodium
19 g Carbohydrate
4 g Sugars
13 g Protein
2 g Fiber
Nutrition Information provided by Lynda Antonacci, RD, CDN
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