Cheese and Spinach Portobellos
This recipe is adapted from Eating Well.
You can also add a 1/4 cup of toasted breadcrumbs on top (under the cheese) in step 4. This adds a nice crunch.
4 large portobello mushroom caps
Salt & pepper (to taste)
1 cup low fat ricotta cheese
1 (10 oz) package frozen spinach (thawed, drained of all water, and chopped)
1/2 cup shredded Parmesan cheese (divided)
2 tablespoons finely chopped kalamata olives (omit if you don't like olives)
1 1/2 teaspoons basil (finely chopped)
1 1/2 teaspoons parsley (finely chopped)
3/4 cup marinara sauce (I use Pomodoro Sauce)
1. Preheat oven to 450 degrees. Spray a baking sheet with cooking spray.
2. Place mushroom caps, gill side up, on the baking sheet. Season with salt and pepper. Roast until tender (20-25 minutes).
3. Meanwhile, combine ricotta, spinach, 1/4 cup Parmesan, olives (or omit), herbs (or 1/2 teaspoon Italian seasoning if you ran out), and pepper (to taste). Heat up the sauce in the microwave or on your stove top.
4. When mushrooms are tender, pour out any liquid accumulated in the cap, return to pan (gill side up still). Spread 1 tablespoon marinara into each cap, mound 1/3 cup ricotta mixture into each cap, sprinkle with remaining parmesan cheese. Bake at 450 until hot, about 10 minutes.
5. Serve with the remaining sauce.