Spinach and Cheese-Stuffed Portobello Caps

I was at Costco yesterday and browsing the cookbooks in their book section, you never know what you might find at a great deal. This week I found the 2010 Cooking Light Complete Meals in Minutes cookbook for about $10 less than found at the local bookstore. Best quality so far? It breaks recipes down by wether they take 15, 20, or 30 minutes to create. This morning I sat down and started planning my menu for the next week. As I was skimming the recipes, I found a yummy sounding portobello mushroom recipe.

I think it might have taken slightly longer then the 15 minutes the book suggested but only because I had to defrost and drain the spinach per the recipe directions.

4 lrg portobello caps

Cooking spray

1/4 tsp salt, divided

1 cup fat-free ricotta cheese

1/4 tsp garlic powder

1/4 tsp ground black pepper

1/2 (10 oz) package frozen chopped spinach, thawed & drained

1/3 cup bottled roasted red bell peppers

3/4 cup tomato sauce

1/2 cup (2 oz) shredded part-skim mozzarella

1/2 tsp dried oregano

1. Preheat oven to 400.

2. Remove brown gills from undersides of mushrooms using a spoon; discard gills. Place mushrooms, stem sides up, on a baking sheet coated with cooking spray. Sprinkle with 1/8 tsp salt. Bake @ 400 for 5 minutes.

3. While mushrooms bake, combine ricotta, garlic powder, black pepper, and remaining 1/8 tsp salt in a medium bowl, stirring well. Gently stir in spinach and bell pepper. Divide mixture evenly among mushroom caps. Top evenly with tomato sauce and cheese. Sprinkle evenly with oregano. Bake @ 400 for 8 minutes. Increase oven temperature to broil. Broil 1 1/2 minutes or until cheese is melted.

Yield: 2 servings (serving size: 2 mushroom caps) = 6 points per serving