Ragu Stuffed Portobello Mushrooms

Name: Ragu Stuffed Portobello Mushrooms
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 Servings
Ingredients: 1 ¼ teaspoon olive oil; ½ yellow onion; ½ large carrot; ½ large celery stalk; 2 garlic cloves; ¾ teaspoon dried oregano; ¾ pound lean ground beef; 14 ounces crushed tomatoes; ¼ teaspoon + ⅛ teaspoon salt; 3 tablespoon minced flat-leaf parsley; 3 basil leaves; 4 large portobello mushrooms; 2 teaspoons olive oil; ⅛ teaspoon salt; ⅛ teaspoon ground pepper; 6 tablespoons grated part skim mozzarella cheese

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4.9

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4 Servings
Calories
1929 kcal
Course
Main Course
Cuisine
Italian

Ragu Stuffed Portobello Mushrooms

Lauren Clark

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These Ragu Stuffed Portobello Mushrooms are a fantastic way to enjoy the taste of your favorite spaghetti meal while cutting back on carbs. 193 calories and 3 Weight Watchers Freestyle SP

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Ingredients

Servings

The Sauce:

1 ¼ teaspoon olive oil
½ yellow onion
½ large carrot diced
½ large celery stalk diced
2 garlic cloves minced
¾ teaspoon dried oregano
¾ pound lean ground beef 93% lean
14 ounces crushed tomatoes
¼ teaspoon + ⅛ teaspoon salt or to taste
3 tablespoon minced flat-leaf parsley
3 basil leaves thinly sliced

The Mushrooms:

4 large portobello mushrooms
2 teaspoons olive oil
⅛ teaspoon salt
⅛ teaspoon ground pepper
6 tablespoons grated part skim mozzarella cheese

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Instructions

The Sauce:

Heat the olive oil in a large nonstick skillet set over medium heat. Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetable are becoming tender, 7 to 8 minutes.
Increase the heat to medium-high heat. Add the ground beef and cook, breaking up with a wooden spoon, until browned.
Stir in the crushed tomatoes and salt. Bring to a boil, then simmer for 10 minutes. Stir in the parsley and basil, and season to taste.

The mushrooms:

Preheat the oven to 425 degrees F.
Remove the stems and scrape out the gills from each portobello mushroom. Brush the top of the caps with olive oil and season the inside of each cap with salt and pepper.
Place the mushrooms in a single layer in a 9- by 13-inch glass baking dish. Bake until the mushroom are becoming tender, 12 to 15 minutes.
Decrease the oven temperature to 375 degrees.
Pour the liquid out of each mushroom cap and arrange them in the baking dish.
Scoop a rounded ½ cup portion of the sauce into each mushroom cap. Top with the mozzarella cheese.
Bake until the mushrooms are tender and the cheese is melted, 8 to 10 minutes. Serve.

Notes

Weight Watchers Points: 3 (Freestyle SmartPoints), 3 (SmartPoints), 5 (Points+)

Nutrition Information

Show Details

Serving 1Stuffed Mushroom Calories 192.9kcal (10%) Carbohydrates 13.7g (5%) Protein 16.4g (33%) Fat 8.6g (13%) Saturated Fat 1.7g (9%) Cholesterol 24.4mg (8%) Sodium 465.1mg (19%) Fiber 3.8g (15%) Sugar 7.6g (15%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 1929 kcal

% Daily Value*

Serving	1Stuffed Mushroom
Calories	192.9kcal	10%
Carbohydrates	13.7g	5%
Protein	16.4g	33%
Fat	8.6g	13%
Saturated Fat	1.7g	9%
Cholesterol	24.4mg	8%
Sodium	465.1mg	19%
Fiber	3.8g	15%
Sugar	7.6g	15%