Kale, Tomato and Cheese Stuffed Mushrooms

Large portobello mushrooms spread with ricotta cheese and topped with tomato, kale and beans and finished with shredded Parmesan cheese for a vegetarian main dish recipe.

Prep: 30 min | Yield: 4 servings

Ingredients

• Pam® Original No-Stick Cooking Spray
• 4 large portobello mushrooms, stems and gills removed
• 2 tablespoons Pure Wesson® Canola Oil
• 1/2 teaspoon salt, divided
• 1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, drained
• 1 1/2 cups chopped fresh baby kale
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1 (15 ounce) can cannellini beans, drained, rinsed
• 1/2 cup part-skim ricotta cheese
• 1/2 cup shredded Parmesan cheese

Instructions

1. Heat oven to 425 degrees F. Spray baking sheet with cooking spray.
2. Brush mushroom caps with oil; sprinkle with 1/4 teaspoon salt.
3. Place stem-side up on baking sheet.
4. Bake for 5 minutes.
5. Meanwhile, heat large nonstick skillet over medium-high heat.
6. Add drained tomatoes, kale, onion powder, remaining 1/4 teaspoon salt and pepper to skillet. Cook for 2 to 3 minutes or until kale wilts.
7. Add beans; cook 1 minute more or until hot.
8. Spread ricotta cheese evenly inside mushroom caps.
9. Top each with 1/2 cup tomato mixture and sprinkle with 2 tablespoons Parmesan cheese.
10. Bake for 5 to 10 minutes more or until mushrooms are tender.

Nutrition

Per serving: Calories: 240

Attribution

Recipe and photo used with permission from: Conagra Brands, Inc.