Spinach Stuffed Portobello Mushrooms
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| Ingredients | |
| 4 large | portobello mushroom caps |
| ¼ teaspoon | salt |
| ¼ teaspoon | freshly ground pepper, divided |
| 1 cup | part-skim ricotta cheese |
| 1 cup | finely chopped fresh spinach |
| ½ cup | finely shredded Parmesan cheese, divided |
| ½ teaspoon | Italian seasoning |
| ¾ cup | prepared marinara sauce |
Prepare
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.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
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