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!

Ingredients: 

• 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

Directions: 

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. 

Enjoy!!