Stuffed mushroom over pasta.
6-8 large portobello mushrooms
3 cups of spinach
1/3 cup crushed raw almonds
2/3 cup fat free ricotta cheese
1 clove minced garlic
1 tablespoon of Parmesan
2 tablespoon of salt
Directions:
Sauté the spinach in a little water, then chop and squeeze the excess water from the spinach. Stuffing: Mix chopped spinach,almonds, Parmesan, ricotta and garlic, salt and pepper. Remove stalk from mushrooms. Lightly coat mushrooms with olive oil, put in the large bowl and mix it in the olive oil and little salt. Then add stuffings in the mushrooms, bake at 375 for 25 minutes. For a low carb option you can skip the pasta and just pour marinara over mushrooms.
For pasta I used whole grain thin spaghetti noodles and organic marinara from Trader Joes.

Enjoy!

Eric & Nargiz Bravo

Your Personal Trainers in Whittier.