Cheese and Spinach Stuffed Portobellos
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
4 mushroom caps
- Serves:
- 4
ingredients
- 4 large portabella mushroom caps
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper, divided
- 1 cup part-skim mozzarella cheese
- 1 cup fresh spinach, finely chopped
- 1⁄2 cup parmesan cheese, shredded, divided
- 2 tablespoons kalamata olives, finely chopped
- 1⁄2 teaspoon italian seasoning
- 3⁄4 cup marinara sauce
directions
- Preheat oven to 450 degrees. Coat a rimmed baking sheet with cooking spray.
- Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoons pepper. Roast until tender, 20-25 minutes.
- Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 tsp pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 minute.
- When the mushrooms are tender carefully pour out and liquid accumulated in the caps. Return the caps to the pan, gill-side up. Spread 1 tablespoon marina into each cap. 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.
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