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Cheese and spinach stuffed portobellos
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| Active time:20 minutes Total:40 minutes | |
| 4 large | portobello mushroom caps |
| 1/4 tsp | salt |
| 1/4 tsp | freshly ground pepper, divided |
| 1 cup | part skim ricotta cheese |
| 1 cup | finely chopped fresh spinach |
| 1/2 cup | finely shredded Parmesan cheese, divided |
| 2 tablespoons | finely chopped kalamata olives |
| 1/2 tsp | Italian seasoning |
| 3/4 cup | prepared marinara sauce |
1- preheat oven to 450degrees. Coat a rimmed baking dish with cooking spray
2- place mushroom caps, gill side up, on the prepared pan. Sprinkle with salt and 1/8 tsp 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 1/2 minutes.
4- 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 tbs marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan . Bake until hot about 10 minutes. Serve with remaining sauce.
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