12 Ingredients
  • Nonstick cooking spray
  • 4 6-inch portobello mushroom caps
  • 4 cups spinach, chopped
  • 1 cup breadcrumbs (preferably panko)
  • 1 cup shredded mozzarella cheese
  • 2 shallots (1 finely chopped, 1 thinly sliced)
  • 1 large tomato, diced
  • 3 tablespoons grated pecorino romano cheese, plus shaved pecorino for topping
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 1/2 cup ricotta cheese
  • 4 stalks celery, peeled and thinly sliced
Nutrition
412
21% daily value
4 servings
                                       
                                            vegetarian
     

Fat

39% 25

Saturated

44% 9

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

10% 31

Carbs (net)

- 27

Fiber

17% 4

Sugars

- 6

Sugars, added

- 0

Protein

32% 16

Cholesterol

14% 41

Sodium

24% 585

Calcium

34% 339

Magnesium

15% 62

Potassium

13% 621

Iron

17% 3

Zinc

17% 2

Phosphorus

39% 273

Vitamin A

29% 258

Vitamin C

20% 18

Thiamin (B1)

29% 0

Riboflavin (B2)

30% 0

Niacin (B3)

19% 3

Vitamin B6

23% 0

Folate equivalent (total)

35% 141

Folate (food)

- 104

Folic acid

- 22

Vitamin B12

17% 0

Vitamin D

61% 9

Vitamin E

17% 3

Vitamin K

142% 170

Sugar alcohols

- 0

Water

- 176
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