Cheese and Spinach Stuffed Portobellas

By Merichef342

Ingredients

• 4 large portobello mushroom caps
• 1/4 teaspoon sail
• 1/4 teaspoon freshly ground pepper,
• divided
• 1 cup part-skim rieotta cheese
• 1 cup finely chopped fresh spinach
• 1/2 cup finely shredded Parmesan cheese,
• divided
• 2 lablaspoons finely chopped kalamala
• olives
• 1/2 teaspoon Italian seasoning
• 3/4 cup prepared marlnara sauce

Preparation

Step 1

1. Preheat oven to 450F. Coat a rimmed baking sheet with cooking spray.
2 Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.
Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
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 1/3 cup ricotta filling into each cap and sprin-
kle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.