Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms
- 1 T olive oil
- 1 large portobello mushroom, chopped
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 red pepper, diced
- 1 15 oz ricotta cheese – I used low fat
- 1 egg
- 3/4 cup mozzarella cheese, shredded (divided)
- 1/2 cup Parmesan cheese, grated (divided)
- 1/2 cup frozen spinach, thawed, drained, and chopped (use a potato ricer to get rid of the water)
- 1/2 tsp dried basil
- Dash of crushed red pepper
- Salt and pepper
- About 3 cups of marinara sauce (I made my own, you can use store bought)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil, dried (1/2 tsp)
- Garlic (3 cloves)
- Onion (1/2)
- Portobello mushroom, large (1)
- Spinach, frozen (1/2 cup)
- Condiments
- Marinara sauce (3 cups)
- Cooking & Baking
- Olive oil (1 T)
- Red pepper (1)
- Red pepper (1 Dash)
- Salt and pepper (1)
- Dairy
- 15 oz ricotta cheese - i used, low fat (1)
- Mozzarella cheese (3/4 cup)
- Parmesan cheese, grated (1/2 cup)
- Refrigerated
- Egg (1)
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Published June 8, 2009 (3 years ago).
12 people saved this recipe.
