Spinach Cheese Stuffed Portabella Mushroom Caps 3 Ww Poin
Elevate your appetizer game with these irresistible Spinach Cheese Stuffed Portabella Mushroom Caps, a healthy and satisfying recipe that's only 3 WW points per serving! Perfectly roasted portabella mushrooms are generously filled with a creamy blend of part-skim ricotta, mozzarella, and Parmesan cheeses, combined with garlicky sautéed spinach and a touch of red pepper flakes for a hint of heat. This low-carb, vegetarian dish is quick and easy to prepare, taking just 40 minutes from start to finish, making it an ideal choice for busy weeknights or casual entertaining. Serve these hearty, cheesy stuffed mushroom caps as an impressive appetizer or pair them with a side salad for a nutrient-packed main course that won’t compromise flavor or your healthy-eating goals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 whole Portabella mushroom caps
- 3 cups Fresh spinach
- 2 cloves Garlic
- 0.5 cup Part-skim ricotta cheese
- 0.25 cup Shredded part-skim mozzarella cheese
- 2 tablespoons Grated Parmesan cheese
- 1 as needed Olive oil spray
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Crushed red pepper flakes
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or spray it lightly with olive oil.
Clean the portabella mushroom caps by gently wiping them with a damp paper towel. Remove stems and scrape out the gills with a spoon if desired to create more space for the filling.
Place the mushroom caps on the prepared baking sheet, gill-side up. Spray them lightly with olive oil and sprinkle with a pinch of salt and black pepper. Set aside.
In a large skillet, heat 1-2 sprays of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and allow it to cool slightly.
Squeeze any excess liquid from the cooked spinach using a clean kitchen towel or paper towels. Then, chop the spinach roughly.
In a medium mixing bowl, combine the chopped spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, 0.25 teaspoon of salt, 0.25 teaspoon of black pepper, and crushed red pepper flakes. Mix until fully combined.
Divide the spinach-cheese mixture evenly among the mushroom caps, filling each cap generously.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese filling is bubbly and slightly golden on top.
Remove from the oven and let cool for a few minutes before serving. Enjoy these delicious spinach cheese stuffed mushroom caps as a healthy appetizer or main dish.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1924 mg | 84% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 12.1 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 720 mg | 55% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1658 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
