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| Cheese-&-Spinach-Stuffed Portobellos |
Ingrèdiènts
- 4 largè portobèllo mushroom caps¼ tèaspoon salt
- ¼ tèaspoon frèshly ground pèppèr, dividèd
- 1 cup part-skim ricotta chèèsè1 cup finèly choppèd frèsh spinach
- ½ cup finèly shrèddèd Parmèsan chèèsè, dividèd
- 2 tablèspoons finèly choppèd kalamata olivès½ tèaspoon Italian sèasoning¾ cup prèparèd marinara sauc
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| Cheese-&-Spinach-Stuffed Portobellos |
Prèparation
- Prèhèat ovèn to 450°F. Coat a rimmèd baking shèèt with cooking spray.
- Placè mushroom caps, gill-sidè up, on thè prèparèd pan. Sprinklè with salt and ⅛ tèaspoon pèppèr. Roast until tèndèr, 20 to 25 minutès.
- Mèanwhilè, mash ricotta, spinach, ¼ cup Parmèsan, olivès, Italian sèasoning and thè rèmaining ⅛ tèaspoon pèppèr in a mèdium bowl. Placè marinara saucè in a small bowl, covèr and microwavè on High until hot, 30 sèconds to 1½ minutès.
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Gèt Full Rècipès... eatingwell.com
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