{"id":1997,"date":"2019-02-16T13:00:32","date_gmt":"2019-02-16T17:00:32","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=1997"},"modified":"2019-02-09T13:41:00","modified_gmt":"2019-02-09T17:41:00","slug":"cheese-and-spinach-stuffed-portobellos","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/02\/16\/cheese-and-spinach-stuffed-portobellos\/","title":{"rendered":"Cheese and Spinach-Stuffed Portobellos"},"content":{"rendered":"

Ingredients<\/h2>\n
\n
\n
4 large portobello mushroom caps<\/div>\n
\u00bc teaspoon salt<\/div>\n<\/div>\n<\/div>\n
\n
\n
\n
\u00bc teaspoon freshly ground pepper, divided 1 cup part-skim ricotta cheese<\/div>\n
1 cup finely chopped fresh spinach<\/div>\n
\u00bd cup finely shredded Parmesan cheese, divided<\/div>\n
2 tablespoons finely chopped kalamata olives<\/div>\n
\u00bd teaspoon Italian seasoning<\/div>\n
\u00be cup prepared marinara sauce<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
\n

Preparation<\/h2>\n
\n
\n
    \n
  1. Preheat oven to 450\u00b0F. Coat a rimmed baking sheet with cooking spray.<\/span><\/li>\n
  2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and \u215b teaspoon pepper. Roast until tender, 20 to 25 minutes.<\/span><\/li>\n
  3. Meanwhile, mash ricotta, spinach, \u00bc cup Parmesan, olives, Italian seasoning and the remaining \u215b teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1\u00bd minutes.<\/span><\/li>\n
  4. 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 \u2153 cup ricotta filling into each cap and sprinkle with the remaining \u00bc cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.<\/span><\/li>\n<\/ol>\n

     <\/p>\n

    <\/div>\n<\/div>\n<\/div>\n<\/div>\n
    \"Cheese-&-Spinach-Stuffed<\/div>\n","protected":false},"excerpt":{"rendered":"

    Ingredients 4 large portobello mushroom caps \u00bc teaspoon salt \u00bc teaspoon freshly ground pepper, divided 1 cup part-skim ricotta cheese 1 cup finely chopped fresh spinach \u00bd cup finely shredded Parmesan cheese, divided 2 tablespoons finely chopped kalamata olives \u00bd teaspoon Italian seasoning \u00be cup prepared marinara sauce Preparation Preheat oven to 450\u00b0F. Coat a […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-1997","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1997","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=1997"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1997\/revisions"}],"predecessor-version":[{"id":1998,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1997\/revisions\/1998"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=1997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=1997"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=1997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}