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Wendi's Roasted, Stuffed Portabella Caps Recipe

Looking for an easy Wendi's Roasted, Stuffed Portabella Caps recipe? Learn how to make Wendi's Roasted, Stuffed Portabella Caps using healthy ingredients.


Submitted by whoover

Makes 4 servings



Delicious as a vegetarian main course or paired with my Mini Chicken Meatball recipe!

Recipe Ingredients for Wendi's Roasted, Stuffed Portabella Caps

4 mushroom caps, portabella
1 sweet red pepper
8 oz balsamic vinaigrette, fat free
2 cans cream of mushroom soup, low fat
8 oz fat free ricotta cheese
8 oz frozen chopped spinach, thawed and excess water squeezed out
1 tbsp minced onion
1 tbsp minced garlic
1 tbsp onion powder
1 tbsp hot sauce
1 salt and pepper to taste
4 oz pine nuts

Recipe Directions for Wendi's Roasted, Stuffed Portabella Caps

  1. Clean and "de-gill" mushroom caps by scooping out the gills with a spoon. Discard the gills.

  2. Slice red pepper into slices or rings.

  3. Using a Ziploc bag, place mushrooms and red peppers into bag and add balsamic vinaigrette. NOTE: the calorie counter could not find the calorie count for the balsamic vinaigrette, so be sure to add these calories to the total count for this recipe.

  4. Be sure all the surface, both top and bottom, of the mushrooms are coated with the vinaigrette. Marinade for 30 minutes.

  5. *If serving with my Mini Meatball recipe, then while the veggies marinade, make the meatballs to the point of browning them in the skillet.

  6. Preheat oven to 375 degrees.

  7. Line a 9x13" pan with foil and spray foil with cooking spray to keep mushrooms and meatballs from sticking.

  8. Place mushroom caps in pan and top with red peppers. *If using meatballs, place the meatballs around the outside of the mushrooms.

  9. Whisk marinade in a bowl with 2 cans of 98% fat free cream of mushroom soup. NOTE: the calorie counter could not find the cream of mushroom soup, so please be sure to add those calories to the total count for this recipe.

  10. Pour or spoon a light coating of the marinade over the mushrooms and meatballs.

  11. Bake for 25 minutes.

  12. Meanwhile, make ricotta stuffing by mixing ricotta, chopped spinach, onion, garlic, garlic powder, hot sauce, salt and pepper, and pine nuts in a bowl.

  13. Remove the pan containing the mushrooms and meatballs from the oven. Mushrooms should be tender and the meatballs should look like they have shrunk a bit as they cooked.

  14. Stir meatballs around in the sauce to evenly coat them again.

  15. Top each mushroom with 1/4th of the cheese and spinach stuffing.

  16. Put mushrooms and meatballs back into the oven and continue to cook until cheese begins to melt, bubble, and turn brown -- approximately 10 minutes.

  17. Serve mushrooms with meatballs around the outside and spoon pan liquid over the top of both items.

Categories

Chicken, Vegetables, Main Dish

Nutrition Facts
Serving Size 552.7g
Amount Per Serving
Calories
568
Calories from Fat
408
% Daily Value*
Total Fat
45.3g
70%
Saturated Fat
5.3g
27%
Trans Fat
0.0g
Cholesterol
9mg
3%
Sodium
1808mg
75%
Potassium
728mg
21%
Total Carbohydrates
30.5g
10%
Dietary Fiber
3.3g
13%
Sugars
9.5g
Protein
13.6g
Vitamin A 126% Vitamin C 97%
Calcium 19% Iron 28%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Very low in cholesterol
  • High in manganese
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in sodium
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