16 ounce .5 can cannellini beans rinsed drained canned
0.3 teaspoon rosemary dried crushed
0.3 teaspoon garlic powder
2 ounces preshredded part-skim mozzarella cheese
0.5 cup part-skim ricotta cheese
0.8 cup bottled pasta sauce
16 inch portobello caps
0.3 teaspoon salt
Equipment
baking sheet
broiler
Directions
Preheat broiler.
Remove gills from the undersides of mushrooms using a spoon; discard gills.
Place caps, smooth side up, on baking sheet coated with cooking spray; broil 2 minutes. Turn caps over; broil 2 minutes.
Combine ricotta, salt, garlic powder, and rosemary, stirring well.
Spread 2 tablespoons cheese mixture in each cap. Spoon 3 tablespoons pasta sauce over cheese mixture in each serving. Divide beans evenly among caps; sprinkle each serving with 2 tablespoons mozzarella. Broil 3 minutes or until cheese melts.
