Lasagna stuffed Portabella





 4 servings

Each serving provides
~1/3 lean
2 ¼ green
¼ healthy fat
2 condiments

1 tsp oil
2 cups spinach
3 cloves garlic
½ cup green onion
½ cup peppers
¼ tsp salt
¾ cup part-skim ricotta cheese
½ cup reduced-fat parmesan cheese
1 egg
4 portabella mushroom caps
½ cup tomato sauce (with less than 5 grams of carbohydrates per ¼ cup) I used Raos 
½ cup reduced fat cheese

 Preheat oven to 350. Remove center stem of mushrooms. Place on a cookie sheet. Chop up your fresh spinach into bit size pieces. Mix all ingredients together except the 1/2 cup mixed cheese or mozzarella for the top. Fill each mushroom cap with the filling and top with your reserved cheese. Bake for approx. 20 minutes or till the cheese is melted and the center filling is hot. I personally like my mushroom to be slightly firm like a steak. If you do not then cook a little longer. 

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