Cheese-&-Spinach-Stuffed Portobellos

By mamapig

Ingredients

• 4 lg portobello mushroom caps
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper, divided
• 1 cup part-skim ricotta cheese
• 1 cup finely chopped fresh spinach
• 1/2 cup finely shredded Parmesan cheese, divided
• 2 Tbsp. finely chopped kalamata olives
• 1 tsp. Italian seasoning
• 3/4 cup prepared marinara sauce

Details

Servings 4
Adapted from eatingwell.com

Preparation

Step 1

Preheat oven to 425°F. Coat a rimmed baking sheet with cooking spray

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

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

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 sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

When I made this I lowered the temperature from the called for 450° to 425°. I cut the recipe in half, but ended up adding more spinach and ricotta and Parmesan. It was mushy, but very tasty, Del'Amore was the lowest salt marinara sauce that I could find at Sunsetl