ITALIAN STUFFED PORTOBELLO MUSHROOMSGluten Free and Low Carb
Why I Love This Recipe
This is a family favorite healthy snack created by one of our amazing Skinny Body Care Distributors.
Ingredients You'll Need
6 large portobello mushrooms)
3 cloves of finely minced garlic
1 1/2 tbls. olive oil
salt and pepper
1 cup cottage cheese or ricotta cheese
1/4 cup grated parmesan cheese
6 oz. grated mozzarella cheese
2/3 cup drained steamed or frozen spinach (I used fresh and steamed it)
1/2 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
1 cup pasta sauce
1. Preheat oven to 425 degrees
2.Either spray a large rimmed cookie sheet with non-stick spray or cover with parchment paper.
3.Remove the stems from the mushrooms and remove the dark gills on the inside of the mushroom with a spoon.
4.Lay the mushrooms top side down on the cookie sheet.
5.Combine the olive oil and the garlic and spread it evenly inside each mushroom.
6.Salt and pepper each mushroom and
7.Place in the oven for 10 minutes.
8.In a bowl, mix together the cottage cheese (or ricotta), egg, parmesan cheese, 3/4 of the mozzarella, spinach (well squeezed so no liquid remains), Italian season and the salt and pepper.
9.Take the roasted mushrooms out of the oven, and use a paper towel to absorb any pooled liquid inside the mushroom.
10.Generously fill each mushroom with the cheese mixture, spoon a couple of tablespoons of pasta sauce on each and then top with remaining mozzarella cheese.
11.Put back in the oven for 10 minutes.
EASY PASTA SAUCE
This pasta sauce cooks in under 20 minutes. A little prep in the beginning, but worth it. I have used this for years. I have also made a half recipe and it works well.
1/2 cup Extra Virgin Olive Oil
2 medium onions chopped
2 large cloves of minced garlic
2 pounds (more or less) of Roma Tomatoes blanched and peeled. Then coarsely chopped (About 3 -3/4 cups chopped)
1 6 oz. can tomato paste
1/3 cup chopped fresh basil
1/3 cup chopped fresh Italian parsley
1 tbl freshly snipped thyme or 1 tsp dried thyme leaves crumbled.
1-1/2 tsp salt or to taste
1 tsp dried oregano crumbled
1/2 tsp black pepper or to taste
1/8 tsp crushed dried red pepper flakes or to taste (I use a bit more than this)
3/4 cup tomato juice ( I just judge by the thickness of the sauce. Sometimes I have not needed it and other times a little)
1.Heat olive oil in a large pan over medium high heat.
2.Add onions and garlic and cook until they are tender crisp (about 3 to 4 minutes)
3. Stir in remaining ingredients, bring to a boil and reduce heat to low and simmer for 10 to 15 minutes.
Makes about 5 cups of CHUNKY pasta sauce.