Cannellini-Stuffed Portobello Mushrooms

• 4 (4-inch) portobello caps
• Cooking spray
• 1/2 cup part-skim ricotta cheese
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried rosemary, crushed
• 3/4 cup bottled pasta sauce
• 1 (16-ounce) can cannellini beans, rinsed and drained
• 1/2 cup (2 ounces) preshredded part-skim mozzarella cheese

1. Preheat broiler.
2. 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.
3. 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.

portobello caps, cooking spray, ricotta cheese, salt, garlic, rosemary, pasta sauce, cannellini beans, mozzarella cheese

Taken from www.myrecipes.com/recipe/cannellini-stuffed-portobello-mushrooms (may not work)