New recipe I love
4 Large portobello mushroom caps (you can leave the gills in or scrape them out)
1/4 tsp salt
1/4 tsp freshly ground pepper
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
1/2 cup finely shredded Parmesan cheese, divided
2 TBS finely chopped Kalamata olives (optional - I don't like olives so I leave them out)
1/2 tsp Italian seasoning
3/4 cup prepared marinara sauce
1. Preheat oven to 450 degrees Fahrenheit. Spray cooking spray on a baking sheet with a lip.
2. Place mushroom caps, gill side up, on the pan, Sprinkle with salt and 1/8 tsp pepper. Roast until tender, 20-25 minutes.
2. Meanwhile mash together ricotta, spinach, 1/4 cup Parmesan, olives (optional), Italian seasoning and the remaining 1/8 tsp pepper. Heat marinara sauce on the stove or in the microwave until hot.
3. When mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill side up. Spread 1 TBS warm marinara sauce into each cap, and mound the ricotta filling on top (about 1/3 cup to each cap). Sprinkle with remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with remaining marinara sauce.