Yummy recipe

Cannellini Stuffed Portobello Mushrooms 4 (4-inch) portobello caps Cooking Spray 1/2 cup part-skim ricotta cheese 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon dried rosemary, crushed 3/4 cup pasta sauce 1 (16 oz.) can cannellini beans 1/2 cup (2 oz.) preshredded part-skim mozzarella cheese 1. Preheat broiler. 2. Remove gills from the undersides of mushrooms using a spoon, discard gills. Place caps, smooth side up, on baking sheet coated with cooking spray; broil 2 minutes. Turn caps over, broil 2 minutes. 3. Combine ricotta, salt, garlic powder and rosemary, stirring well. Spread 2 tablespoons cheese mixture in each cap. Spoon 3 Tablespoons pasta sauce over cheese mixture in each serving. Divide beans evenly among caps; sprinkle each serving with 2 tablespoons mozzarella. Broil 3 minutes or until cheese melts. Yeild: 4 Servings (serving size: 1 stuffed mushroom cap) I got the recipe from the Cooking Light magazine. Enjoy! Nutrition Info, exactly as is in the magazine: Calories 187 (29% from fat); Fat 6.1g (sat 3g, mono 1.1g, poly 0.8g); Protein 13g; Carb 20.5g; Fiber 4.9g; Chol 16mg; Iron 2mg; Sodium 654mg; Calc 240mg

Sounds YUMMY Thanks for sharing. Lizzie

Sounds real good, thanks for sharing. Sher