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.