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Thursday, October 4, 2018

Veggie Stuffed Portabello Mushrooms

I made 4 of these the other day so my lunches are ready to go! I can also see this recipe being used for small, appetizer mushrooms. You can be creative with the veggies depending on what you like. So good and filling!


  • 4 large Portabello Mushrooms, stems and gills removed
  • Pam Olive oil spray - 5 sprays
  • 1 small onion, diced
  • 1 medium bell pepper, diced
  • 3 garlic cloves, minced
  • 2 large handfuls of spinach, chopped
  • 1 tsp extra virgin olive oil
  • salt
  • pepper
  • 3/4 cup part-skim ricotta cheese
  • 1/2 cup parmesan cheese
  • 1 egg
  • 4 tbsp store-bought marinara sauce
  • 1/2 cup Kraft fat free shredded mozzarella cheese


  1. Place the cleaned mushrooms on a baking sheet. Spray with Pam Olive oil spray, sprinkle salt and pepper and then set aside. 
  2. Preheat oven to 400.
  3. Heat a skillet, use a quick spray of Pam Cooking Spray and saute pepper, garlic and onion for a few minutes. Add the spinach and stir until wilted. 
  4. Meanwhile, mix the ricotta, parmesan and egg in a bowl then add spinach mixture. Mix well. 
  5. Evenly distribute between the 4 mushrooms. 
  6. Top with 1 tbsp of marinara sauce and 2 tbsp of shredded mozzarella cheese. 
  7. Bake for 25 minutes. 

This recipe makes 4 servings at 4 points each on Weight Watchers Freestyle Program. 



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