Cheese-&-Spinach-Stuffed Portobellos

Name: Cheese-&-Spinach-Stuffed Portobellos
Yield: 4
Ingredients: 4 large portobello mushroom caps; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper, divided; 1 cup part-skim ricotta cheese; 1 cup finely chopped fresh spinach; 1/2 cup finely shredded Parmesan cheese, divided; 2 tablespoons finely chopped kalamata olives; 1/2 teaspoon Italian seasoning; 3/4 cup prepared marinara sauce

Cheese-&-Spinach-Stuffed Portobellos was pinched from <a href="http://www.eatingwell.com/recipes/cheese_spinach_stuffed_portobellos.html" target="_blank">www.eatingwell.com.</a>

"Here we take the elements of a vegetarian lasagna filling—ricotta, spinach and Parmesan cheese—and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce...."

INGREDIENTS

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4 large portobello mushroom caps

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1/4 teaspoon salt

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1/4 teaspoon freshly ground pepper, divided

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1 cup part-skim ricotta cheese

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1 cup finely chopped fresh spinach

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1/2 cup finely shredded Parmesan cheese, divided

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2 tablespoons finely chopped kalamata olives

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1/2 teaspoon Italian seasoning

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3/4 cup prepared marinara sauce

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