702
Nice and delicious Cheese Spinach Stuffed Portobellos, healthy and tasty!
Best Cheese Spinach Stuffed Portobellos
Try these healthy and Spinach Stuffed Portobellos, soo tasty and healthy!
Ingredients for making the Best Cheese Spinach Stuffed Portobellos:
- 6 large portobello mushroom caps, stems removed
- 1⁄4 teaspoon seasoning salt
- 1⁄4 teaspoon fresh ground pepper, divided
- 1 cup part-skim ricotta cheese
- 1 cup finely chopped fresh spinach
- 2 minced garlic cloves
- 1⁄4 cup finely shredded parmesan cheese
- 2 tablespoons finely chopped kalamata olives
- 1 tablespoon finely minced chives (may substitute green onion)
- 1⁄2 Teaspoon Italian seasoning
- 1 cup prepared marinara sauce
- 1⁄2 cup shredded mozzarella cheese
Instruction How to make the Best Cheese Spinach Stuffed Portobellos:
- Preheat oven to 450°F Coat a rimmed baking sheet with cooking spray.
- Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with seasoning salt and 1/8 teaspoon pepper. Roast until tender, 20 minutes.
- Meanwhile, mash ricotta, spinach, Parmesan, olives, chives, garlic, Italian seasoning, and the remaining 1/8 teaspoon pepper in a medium bowl.
- Place the marinara sauce in a medium bowl, cover it, and microwave on High until it is hot. About 30 to 90 seconds depending on your microwave.
- When the mushrooms are tender, gently pour out any liquid accumulated in the caps and return the caps to the pan gill-side up. Spread a few tablespoon marinaras into each cap and cover the remaining sauce to keep warm.
- Mound 1/3 cup ricotta filling into each cap (depending on the size of cup) and sprinkle with the mozzarella cheese.
- Return the stuffed mushrooms to the top rack of the oven and BROIL on high temperature for 3-5 minutes until top is browned. Remove from the oven and let it rest for 3-5 minutes before serving. Serve the mushrooms with the remaining marinara sauce and salt and pepper.
