Ricotta and Spinach Stuffed Portobellos

This is such a simple recipe- but absolutely delicious. Wonderful vegetarian entree - that delivers lots of protein, nutrients and a rich, savory, umami FLAVOR!

Ricotta and Spinach Stuffed Portobellos:

1. Pre-Heat Oven to 375 degrees
   

2. Clean and trim the portobello mushrooms- removing stem and gills

3. Spray with olive oil

4. Put on a baking sheet and bake in the oven for 15-20 minutes till moisture has released and they are soft/flexible but not mushy
   

Prepare the filling:

While the mushrooms bake, you can prepare the filling.

1. In a small sauté pan sauté 2 large handfuls of fresh spinach, a bit of olive oil, and 2 cloves of fresh garlic, sprinkle with grated parmesan, and salt.

2. Let spinach cool and chop.

3. In a small bowl, add 1-2 cups of part skim ricotta cheese, chopped spinach. Mix and salt to taste.
   

Stuff and Bake:

1. Set the baked mushrooms on a baking sheet sprayed lightly with olive oil

2. Using a spoon, fill the mushroom cap with the spinach and ricotta filling

3. Sprinkle with shredded part skim mozzarella cheese on top of the filling

4. Bake in the oven at 375 degrees for approx. 10 minutes till filling is heated and cheese is melted. For a firmer cheese topping, broil for 5 minutes.

5. Remove from oven, let cool a bit.

6. Top with chopped parsley and or a bit of crushed red pepper (optional)- and you are ready to serve and enjoy!!
   

Nutritional Notes:

Ricotta Cheese - Adding Ricotta Cheese to a Balanced Diet (verywellfit.com)

Portobello Mushrooms- Portabella Mushrooms: How They Can Benefit Your Overall Well-Being (webmd.com)