Cheese & Spinach-Stuffed Portobellos
It is a wonderful recipe, good for everyone.
Yield
4 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
mushrooms, portabello
|
*
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground, divided |
|
| 1 | cup |
ricotta cheese
part-skim |
|
| 1 | cup |
spinach
finely chopped fresh |
|
| ½ | cup |
Parmesan cheese
divided |
|
| 2 | tablespoons |
kalamata olives
finely chopped |
|
| ½ | teaspoon |
italian seasoning
|
*
|
| ¾ | cup |
marinara sauce
prepared |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
mushrooms, portabello
|
*
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground, divided |
|
| 237 | ml |
ricotta cheese
part-skim |
|
| 237 | ml |
spinach
finely chopped fresh |
|
| 118 | ml |
Parmesan cheese
divided |
|
| 3E+1 | ml |
kalamata olives
finely chopped |
|
| 2.5 | ml |
italian seasoning
|
*
|
| 177 | ml |
marinara sauce
prepared |
|
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.
