Another wonderful dish that incorporates fresh spinach & pleases both vegetarians & meat lovers alike!
Breezy Cheese & Spinach Stuffed Portobellos
(Adapted from â€œEating Wellâ€ magazine)
4 large portobello mushroom caps
salt to taste
freshly ground black pepper to taste
Approx. 1 cup part-skim ricotta cheese
2 handfulls fresh baby spinach, finely chopped
Approx. 1 cup or so shredded Parmesan cheese, divided in half
Approx. a dozen pitted Kalamata olives, roughly chopped
1 teaspoon Italian seasoning
1 jar of your favorite prepared pasta sauce
1. Preheat oven to 450Â°F. Coat a rimmed baking sheet with cooking spray.
2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and pepper. Roast until tender, 20 to 25 minutes.
3. Heat pasta sauce.
4. Meanwhile, combine ricotta, spinach, 1/2 cup Parmesan, olives, Italian seasoning and a few grindings of pepper in a medium bowl.
5. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps & return them to the pan gill-side up. Spread about a tablespoon or two of pasta sauce into each cap & divide the ricotta filling equally among the mushroom caps. Sprinkle with the remaining 1/2 cup Parmesan. Return to oven & bake until hot, about 10 minutes. Serve alone on a small bed of some of the remaining pasta sauce, or toss the remaining pasta sauce with an accompanying side of pasta (I like whole-wheat rotini with this). A green salad completes the meal.