cheesy spinach stuffed portobellos
On a quick trip to the supermarket, I came across a great deal on some portobello mushrooms. After I made this recipe, I topped it off with additional marinara sauce, fried slices of fresh garlic and my own concoction of a "Fried Red Tomato". This turned out great!
prep time
20 Min
cook time
40 Min
method
---
yield
4 serving(s)
Ingredients
- 4 large portobello mushroom caps
- 1/4 teaspoon ground black pepper
- 1 cup part-skim ricotta cheese
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1 - 9 oz. package frozen chopped spinach, thawed & drained of excess water
- 4 cloves garlic, minced
- 1/2 small onion, minced
- 1 teaspoon italian seasoning
- 1/2 teaspoon garlic salt
- 1 cup marinara sauce
How To Make cheesy spinach stuffed portobellos
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Step 1Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and spray with non-stick cooking spray. Place mushroom caps, gill-side up, on the baking sheet. Sprinkle with 1/8 teaspoon pepper. Roast until tender, about 20-25 minutes.
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Step 2Meanwhile, blend ricotta cheese, spinach, Parmesan cheese, mozzarella cheese, Italian seasoning, half of the minced garlic and half of the minced onion in a medium bowl. Season with salt and pepper. Place the marinara sauce in a small pot with the remaining minced garlic and onions. Season with garlic salt. Heat on low until heated through.
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Step 3When the mushroom caps are tender, carefully pour out any liquid in the caps. Return the caps to the baking sheet, gill-side up. Spread 1 to 2 tablespoons of marinara sauce into each mushroom cap; cover the remaining sauce and keep warm. Mound a generous 1/3 ricotta/spinach filling into each mushroom cap. Bake until hot, about 10 minutes. Serve with remaining sauce.
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