Skinnytaste · by Gina Homolka★ 5.0 (53)
Veggie Lasagna Stuffed Portobello Mushrooms
NUTRITION · PER SERVING45M COOK
CAL 13%·PRO 42%
CARBS 16G25% OF CAL
4G FIBER7G OTHER6G TOTAL SUGAR
FAT 14G48% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Portobello mushrooms stuffed with spinach, bell peppers, ricotta, and marinara sauce. A low-carb, vegetarian main dish baked until tender.
mainitalianbaked good🍪 sheet pan🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 teaspoon olive oil
- 2 loose cups baby spinach (chopped)
- 3 cloves chopped garlic
- 1/3 cup chopped onion
- 1/3 cup chopped red bell pepper
- kosher salt
- 3/4 cup part skim ricotta
- 1/2 cup grated parmesan cheese
- 1 large egg
- 4 large basil leaves (chopped)
- 4 large portobella mushroom caps
- 1/2 cup marinara sauce
- 1/2 cup part skim shredded mozzarella
At a glance
PER SERVING · TIME 45M
CAL 13%·PRO 42%
CARBS 16G25% OF CAL
4G FIBER7G OTHER6G TOTAL SUGAR
FAT 14G48% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 34m
- Sodium
- 1096mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1256mg
- Calcium
- 473mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1096MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.