Stuffed Portobellos

Ricotta cheese and spinach stuffed
into meaty portobello mushroom caps.
This recipe is for baking them,
these are also great cooked on a grill.

Ingredients:
2 large portobello mushroom caps
Salt and pepper to taste
1/2 cup part-skim ricotta cheese
1 cup chopped fresh spinach
1/4 cup shredded Parmesan cheese
1/2 cup prepared marinara sauce

Directions:
Preheat oven to 450 degrees F.
Coat a baking sheet with cooking spray.
Place mushroom caps, gill-side up,
on the baking sheet.
Sprinkle with salt and pepper.
Roast until tender, 20 to 25 minutes.
Meanwhile, mix ricotta, spinach,
1/8 cup Parmesan and pepper in a bowl.
Heat up marinara sauce
(roughly 30 seconds to 1 minute in microwave).
When the mushrooms are tender,
discard any liquid remaining in the caps.
Return the caps to the baking dish, gill-side up.
Spread 1 tbsp. marinara into each cap.
Fill each cap with the ricotta filling and
sprinkle with the remaining 1/8 cup Parmesan.
Bake until hot, about 10 minutes.
Serve with the remaining marinara sauce.