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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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5 from 7 votes

Ragu Stuffed Portobello Mushrooms

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
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Entrees
Cuisine: Italian
Keyword: Clean Eating, Gluten Free, Healthy Dinner Recipes
Servings: 4 Servings
Calories: 192.9kcal

Ingredients

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 + 1/8 teaspoon salt or to taste
  • 3 tbsp minced flat-leaf parsley
  • 3 basil leaves thinly sliced

The Mushrooms:

  • 4 large portobello mushrooms
  • 2 teaspoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 6 tablespoons grated part skim mozzarella cheese

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

Serving: 1Stuffed Mushroom | Calories: 192.9kcal | Carbohydrates: 13.7g | Protein: 16.4g | Fat: 8.6g | Saturated Fat: 1.7g | Cholesterol: 24.4mg | Sodium: 465.1mg | Fiber: 3.8g | Sugar: 7.6g