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Cheese-and-Spinach-Stuffed Portobellos Recipe

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This recipe for Cheese-and-Spinach-Stuffed Portobellos, by , is from One Community One Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, February 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 large portobello mushroom caps
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper, divided
1 cup(s) part-skim ricotta cheese
1 cup(s) finely chopped fresh spinach
1/2 cup(s) finely shredded Parmesan cheese, divided
2 tablespoon(s) finely chopped kalamata olives
1/2 teaspoon(s) Italian seasoning
3/4 cup(s) prepared marinara sauce

Directions:
Directions:
Preheat oven to 450F. Coat a rimmed baking sheet with cooking spray.
Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning, and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover, and microwave on High until hot, 30 seconds to 1 1/2 minutes.
When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes.

Serve with the remaining marinara sauce.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
Total Time: 40 min
Personal Notes:
Personal Notes:
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.

 

 

 

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