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Spinach Stuffed Portobello Mushrooms
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|4 large||portobello mushroom caps|
|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|
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 ? teaspoon pepper. Roast until tender, 20 to 25 minutes. Meanwhile, mash ricotta, spinach, ¼ cup Parmesan, olives, Italian seasoning and the remaining ? 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 ? 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.