stuffed portabella mushroom for lunch (or dinner)

ktroiano1983

I bring one of these to work every day and it feels like cheating! Hot, creamy, but healthy.

Sargneto - Fat Free Ricotta, 1 container
Wild Harvest - Organic Pasta Sauce, 1 container (3 cups ea.)
Sargento - Shredded Reduced Fat 4 Cheese Italian, 0.75 cup
Eggs - (whole egg), 2 large
Spinach - Frozen, chopped or leaf, unprepared, 2 package (10 oz)
Mushrooms - Portabella, raw (4)
garlic powder
salt and pepper
Italian seasoning

Mix everything but the mushrooms together. In a 9 x 13 pan, put the jar of tomato sauce. Clean the mushrooms and put on top of sauce. Fill each mushroom with 1/4 of the mixture. Bake at 400 for 20 minutes or so, until bubbly and tops are browned. Reheat at work.

331 calories per mushroom!

scubakat67

This looks fantastic (and super simple). Can you tell me the size of the container of Ricotta?

ktroiano1983

I think it's 15 oz