Cheese & Spinach Stuff Portobellos
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| 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 tbsp | finely chopped kalamata olives |
| 1/2 tsp | italian seasoning |
| 3/4 cup | prepared marinara sauce |
Preheat oven to 450 coat a rimmed baking sheet with cooking spray
Place mushroom caps, gill-side up on the prepared pan. Sprinkle with salt and 1/8 tsp pepper. Roast until tender, 20 to 25 minutes
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 11/2 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 tbsp 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 the remaining marinara sauce.
Recipe uploaded with Shop'NCook for iPhone.
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