Cheese and Spinach-Stuffed Portobellos
Date: Feb. 16th, 2019 - 1:00 PM
Ingredients
4 large portobello mushroom caps
¼ teaspoon salt
¼ teaspoon freshly ground pepper, divided 1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
½ cup finely shredded Parmesan cheese, divided
2 tablespoons finely chopped kalamata olives
½ teaspoon Italian seasoning
¾ cup prepared marinara sauce
Preparation
- Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
- Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and ⅛ teaspoon pepper. Roast until tender, 20 to 25 minutes.
- Meanwhile, mash ricotta, spinach, ¼ cup Parmesan, olives, Italian seasoning and the remaining ⅛ teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1½ minutes.
- When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous ⅓ cup ricotta filling into each cap and sprinkle with the remaining ¼ cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.
