Spinach and Cheese Stuffed Portobellos

Spinach and Cheese Stuffed Portobellos
Original recipe by Eating Well Magazine

Ingredients:

4 large portobello mushrooms caps
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper, divided

1 cup ricotta cheese
1 cup finely chopped fresh spinach
1/2 cup finely shredded Parmesan cheese, divided
2 to 3 tablespoons chopped black olives
1 tablespoon Italian seasoning

1 1/2  cups "All Time Favorite Tomato Sauce"
http://crowdedkitchen509.blogspot.com/2012/04/all-time-favorite-tomato-sauce.html

Directions:

Preheat oven to 450 degrees

Coat a rimmed baking sheet with cooking spray.

Place mushroom caps, gill-side up, on prepared baking sheet.  Sprinkle with salt and 1/8 teaspoon pepper.

Roast until tender, 20 to 25 minutes.

Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan cheese, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.

Once the mushroom caps have been roasted, carefully pour out any liquid accumulated in the caps.

Spread 2 to 3 tablespoons of "All Time Favorite Tomato Sauce" into each cap.

Divide the ricotta cheese mixture into 4 equal portions.  Fill each cap with ricotta mixture, and sprinkle with the remaining 1/4 cup Parmesan cheese.

Bake until hot, about 10 minutes.

Serve with the remaining tomato sauce, bread, and a green salad.

4 servings