Thursday, September 1, 2011

Portabello Mushrooms Stuffed with Ricotta and Baby Spinach

Before Mozzarella...
Right out of the oven! 
Super simple to make and delicious!

You'll need:

4 large portabello mushroom caps
1 cup part skim ricotta cheese
1 cup baby spinach, finely chopped
1/4 cup grated romano or parmesan cheese
1 cup part skim mozzarella cheese
1/2 tsp. granulated garlic powder
1 cup marinara sauce


1.Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.

2.Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with a little salt and roast until tender, 20 to 25 minutes.

3.Meanwhile, mix together ricotta, spinach, grated parmesan & granulated garlic powder in a medium bowl.

4.When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Pour a little marinara sauce on the bottom of the pan.  Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; mound a generous 1/3 cup ricotta filling into each cap and sprinkle mozzarella on top of each mushroom. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.


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