Cheese & Spinach-Stuffed Portobellos

Directions

Preheat oven to 450°F.

Coat a rimmed baking sheet with cooking spray.

Place mushroom caps, gill-side up, on the prepared pan.

Sprinkle with salt and ⅛ teaspoon pepper.

Roast until tender, 20 to 25 minutes.

Meanwhile, mash ricotta, spinach, ¼ cup Parmesan, olives, Italian seasoning and the remaining ⅛ teaspoon pepper in a medium bowl.

Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1½ 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 ⅓ cup ricotta filling into each cap and sprinkle with the remaining ¼ cup Parmesan.

Bake until hot, about 10 minutes.

Serve with the remaining marinara sauce.