Tasty Tuesday: Lasagna Stuffed Portabellas

Thank you Hungry Girl for another YUMMY recipe…

1/2 of recipe (1 stuffed mushroom): 203 calories, 6.5g total fat (3.5g sat fat), 464mg sodium, 15.5g carbs, 4g fiber, 6.5g sugars, 22.5g protein  Freestyle™ SmartPoints® value 4*

Prep: 10 minutes. Cook: 20 minutes    MAKES 2 SERVINGS

Ingredients:

2 large portabella mushroom caps (stems removed)
1/2 cup canned crushed tomatoes
3 tbsp. light/low-fat ricotta cheese
3/4 tsp. chopped garlic
3/4 tsp. onion powder
3/4 tsp. Italian seasoning
Dash ground nutmeg
2 dashes each salt and black pepper
4 oz. raw extra-lean ground beef (4% fat or less)
2 tbsp. finely chopped onion
1 1/2 cups roughly chopped spinach
1/4 cup shredded part-skim mozzarella cheese
1 tbsp. finely chopped fresh basil

Directions:

• Preheat oven to 400 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
• Place mushroom caps in the center, rounded sides down. Top with another large piece of foil. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Bake for 12 minutes, or until slightly tender.
• Meanwhile, prepare the filling. In a medium bowl, combine crushed tomatoes, ricotta, garlic, onion powder, Italian seasoning, nutmeg, and a dash each salt and pepper. Mix until uniform.
• Bring a skillet sprayed with nonstick spray to medium-high heat. Add beef, and sprinkle with remaining dash each salt and pepper. Add onion, and cook and crumble until beef is fully cooked and onion has softened, about 4 minutes.
• Reduce heat to medium low. Add spinach and tomato/ricotta mixture. Cook and stir until spinach has wilted and mixture is hot, about 1 minute.
• Cut foil packet to release steam before opening entirely. Remove top foil, and carefully drain excess liquid. Thoroughly blot excess moisture from mushroom caps.
• Evenly fill mushrooms with filling. Sprinkle with mozzarella, and bake until mushrooms are tender and cheese has melted, about 8 minutes.
• Top with basil.

What is the best way to enjoy this YUMMY meal again?  Take it for lunch in one of Thirty One’s thermal lunch totes.  How about the Around the Clock Thermal…

Want to know why you’ll love it?  It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, poolside, beachfront, golf course, boating, or sporting events. It will fit a 6-pack with a little room for a snack.  The water-resistant thermal lining keeps contents cool and makes clean up easier. A removable shoulder strap means you can carry it any number of ways, including cross-body for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids’ teachers, and everyone else on the go! Best part… it holds up to 15 lbs. and can be it monogrammed and personalization.

Have a yummy recipe?  Share it with us…

Have a ThirtyOne-derful day!

Tasty Tuesday: Mexican Pizza Fix

Thank you Hungry Girl for another YUMMY recipe.  I will be honest, I am not a huge fan of portabella mushrooms maybe because I never had the right recipe or didn’t really know how to cook them.  This recipe has changed my mind!

1/2 of recipe (1 pizza-bella): 140 calories, 5g total fat (2.5g sat fat), 379mg sodium, 11g carbs, 3g fiber, 4g sugars, 15g protein.  SmartPoints® value 3*

Prep: 10 minutes    Cook: 20 minutes     MAKES 2 SERVINGS

Ingredients:

2 large portabella mushroom caps (stems removed)
1/4 cup canned crushed tomatoes
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
1/8 tsp. ground cumin
1/8 tsp. salt
1/3 cup shredded reduced-fat Mexican-blend cheese
1 1/2 oz. cooked and finely chopped skinless chicken breast.  (Magic Chicken, anyone?)
1 tbsp. finely chopped bell pepper
1 tbsp. finely chopped onion
1 tbsp. finely chopped fresh cilantro

Directions:

• Preheat oven to 400 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
• Place mushroom caps on center of the foil, rounded sides down.
• Place another large piece of foil over the mushrooms. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Bake until slightly tender, about 12 minutes.
• Meanwhile, in a small bowl, stir tomatoes with seasonings.
• Cut packet to release steam before opening entirely. Remove foil, and carefully drain excess liquid from the baking sheet. Thoroughly blot excess moisture from mushroom caps.
• Evenly top with seasoned tomatoes, cheese, chicken, and veggies.
• Bake until mushrooms are tender and cheese has melted, about 8 minutes.
• Top with cilantro.

Do you have a favorite recipe using portabella mushrooms?  Share it with us.

Have a ThirtyOne-derful day!

 

Tasty Tuesday – Stuffed Portobello Mushrooms

Today’s recipe is courtesy of Hungry Girl!

Prep time: 28 min      Cook time: 35 min     Serves: 4

These mushrooms are brimming with the flavors of sweet carrots, tart lemon juice and fresh basil.

Ingredients
2 spray(s) cooking spray
5 large portobello mushroom(s), stems removed
1 medium uncooked carrot(s), diced
1 medium uncooked onion(s), chopped
3 1/2 oz dried shiitake mushroom(s), stems removed, thinly sliced (5 mushrooms)
3/4 cup(s) dry textured vegetable protein (I use soy crumbles)
1 1/4 cup(s) vegetable broth, or water
1 Tbsp balsamic vinegar
1 Tbsp fresh lemon juice
1 Tbsp basil, fresh, chopped, plus more for garnish
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 1/4 cup(s) canned tomato sauce, seasoned

Instructions
Preheat oven to 400°F. Coat a baking sheet with cooking spray and roast 4 portobello mushroom caps until tender, about 20 to 25 minutes. Chop remaining mushroom cap and set aside. Remove mushroom caps from oven and keep warm.

Meanwhile, coat a nonstick stick skillet with cooking spray and set over medium heat. Add carrot and onion; cook until soft and starting to brown, about 10 minutes. Add reserved chopped portobello cap and shitake mushrooms and cook to soften mushrooms, about 4 to 6 minutes.

Add TVP and broth (or water) to mushroom mixture. Cook until water is absorbed, about 5 minutes. Add vinegar and lemon juice. Stir in fresh basil and season to taste with salt and pepper.

Arrange portobello caps in a shallow roasting pan. Scoop 1/2 cup of TVP filling over each mushroom and top each with 1/3 cup of tomato sauce. Warm in oven 10 minutes. Garnish with fresh basil before serving. Yields one stuffed cap per serving.

Sounds YUMMY, right?  It is!  I LOVE making these.  Let me know what you think….

Have a ThirtyOne-derful day!