Cheese And Spinach Stuffed Portobellos

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

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

Recipe

• 1 preheat oven to 450 degrees. 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 teaspoons pepper. roast until tender, 20-25 minutes.
• 3 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.
• 4 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.
• 5 bake until hot, about 10 minutes. serve with the remaining marinara sauce.