cannellini-stuffed portobello mushrooms

Not only am I back in the kitchen again, I'm holding salons again...and cooking for them again. Life has returned to normal. I picked this recipe from the Jan/Feb 2007 Cooking Light because it was a meatless dish that proved quick and easy to throw together tonight after work. The stuffing was awfully tasty, and I also made a tossed green salad to serve with.

Preheat broiler.

Remove gills from the undersides of 4 (4-inch) portobello caps using a spoon; discard gills. Place caps, smooth side up, on baking sheet coated with cooking spray; broil 2 minutes. Turn caps over; broil 2 minutes.

Combine 1/2 cup part-skim ricotta cheese, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon dried rosemary, crushed, stirring well. Spread 2 tablespoons cheese mixture in each cap. Spoon 3 tablespoons bottled pasta sauce over cheese mixture in each serving. Divide 1 (16-ounce) can cannellini beans, rinsed and drained, evenly among caps; sprinkle each serving with 2 tablespoons preshredded part-skim mozzarella cheese. Broil 3 minutes or until cheese melts. Yield: 4 servings.

Posted by astraea on January 27, 2007 | TrackBack
Post a comment

Email Address:



Type the characters you see in the picture above.

Remember info?