[4 SP per Mushroom] The portobello mushrooms are covered with a layer of marinara sauce, followed by a mixture of cottage cheese, basil and chopped spinach. I also added an egg to help set the filling up in the mushroom. These may not look like too much, but they are tasty!
Information
Ingredients
| 4 large |
portobello mushrooms |
0 SP |
| 1 Tbsp |
olive oil |
4 SP |
| 1 cup |
fat-free marinara sauce |
4 SP |
| 1½ cup |
fat free cottage cheese |
5 SP |
| ¼ tsp |
table salt |
0 SP |
| 1 large |
egg |
2 SP |
| 1½ cup |
fresh spinach, chopped |
0 SP |
| ½ cup |
fresh basil, chopped |
0 SP |
| 1 cup |
fat free mozzarella cheese, shredded |
2 SP |
Instructions
- Heat oven to 400°F. Line a baking sheet with parchment paper to catch the mushroom juices.
- Remove the stem and scoop out the gills of the mushrooms. Wash gently and allow to dry.
- Brush tops and insides of mushrooms with olive oil.
- Spoon ¼ cup of marinara sauce into each mushroom.
- In a medium bowl, mix together the cottage cheese, salt, egg, spinach and basil. Divide it evenly among the four mushrooms.
- Sprinkle each mushroom with ¼ cup of shredded mozzarella.
- Bake for 20 minutes, or until mushrooms are baked through.
- Enjoy immediately, or store in the fridge or freezer to enjoy later.
Notes
This recipe has been modified significantly in order to reduce the points from 9 to 4.
- Calories 165
- Total Fat 4.57g
- Sodium 460mg
- Total Carbohydrates 9.45g
- Dietary Fibre 2.6g
- Sugars 6g
- Protein 22.7g
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