The long days force me to look for recipes that do not take too much preparation or cooking time. I am getting lazy these days. So lazy in fact, that when a recipe calls for marinara sauce, I used the jarred stuff instead of making my own. Or, when a recipe calles for cooked chicken, I will use the handy Purdue Shortcuts. These days I will use any shortcut that I can. These long days also make a lazy blogger, hence a lack of pictures. Sorry, I will try to be better.
The recipe that I made last night was insanely easy to make, calls for minimal ingredients, and requires very little prep and cooking time. Win, win, win! The husband did not like it when I commented that the recipe was so easy, even he could make it, so I made that the title of the post. Love you honey!
Cannellini-Stuffed Portobello Mushrooms
(adapted from Cooking Light January 2007)
Printable Recipe
4 (4-inch) portobello caps
1/2 cup part-skim ricotta cheese
1/4 teaspoon salt
1/4 teaspoon garlic pepper
1/4 teaspoon dried rosemary
3/4 cup bottled pasta sauce
1 (15-ounce) can cannellini beans, rinsed and drained
1/2 cup (2 ounces) preshredded part-skim mozzarella cheese
- Preheat broiler.
- 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.
- 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.