Cheese And Spinach Stuffed Portobellos

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 6 large portobello mushroom caps, stems removed
• 1/4 teaspoon seasoning salt
• 1/4 teaspoon fresh ground pepper, divided
• 1 cup part-skim ricotta cheese
• 1 cup finely chopped fresh spinach
• 2 minced garlic cloves
• 1/4 cup finely shredded parmesan cheese
• 2 tablespoons finely chopped kalamata olives
• 1 tablespoon finely minced chives (may substitute green onion)
• 1/2 teaspoon italian seasoning
• 1 cup prepared marinara sauce
• 1/2 cup shredded mozzarella cheese

Recipe

• 1 preheat oven to 450°f coat a rimmed baking sheet with cooking spray.
• 2 place mushroom caps, gill-side up, on the prepared pan. sprinkle with seasoning salt and 1/8 teaspoon pepper. roast until tender, 20 minutes.
• 3 meanwhile, mash ricotta, spinach, parmesan, olives, chives, garlic, italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.
• 4 place marinara sauce in a small bowl, cover and microwave on high until hot, 30 to 90 seconds depending on your microwave.
• 5 when the mushrooms are tender, carefully pour out any liquid accumulated in the caps. return the caps to the pan gill-side up. spread 1-2 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
• 6 mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size) and sprinkle with the mozarella cheese.
• 7 return stuffed mushrooms to the top rack of the oven and broil on high for 3-5 minutes until top is browned. remove from oven and let stand for 3-5 minutes prior to serving. serve with the remaining marinara sauce.