I skipped the Olives - but this was a hit. Sort of an easy take on lasagna.
Serves: 4 Preparation time: Cooking time: Difficulty: Easy - for beginners Dietry guidance: v
Tags: main ·
Ingredients
4 large portobello mushroom caps
1/4 teaspoon salt
1/4 teaspoon ground pepper (divided)
1 c. part-skim ricotta cheese
1-1/2 to 2 cups finely chopped fresh spinach
1/2 cup finely shredded Parmesan cheese, divided
2-3 garlic cloves
2 tablespoons finely chopped kalamata olives
1/2 teaspoon Italian seasoning
3/4 cup prepared marinara sauce
Method
1. Preheat oven to 450F. Coat a rimmed baking sheet with cooking spray
2. Place mushroom caps, gill-side up, on the pan. Sprinkle with salt and 1/8 t pepper. Roast until tender, 20 - 25 minutes
While the mushrooms are roasting...
3. Heat marinara over low heat in saucepan.
4. Mash the ricotta, spinach 1/4 c Parmesan, olives, garlic, Italian seasoning and remaining pepper in a medium bowl.
5. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan, gill side up.
6. Spread 1 Tablespoon marinara into each cap. (Keep remaining sauce warm)
7. Mound a generous 1/3 cup ricotta filling into each cap and spread to edges. Sprinkle with remaining 1/4 c Parmesan.
8. Bake 10 minutes, until hot.
9. Serve with remaining marinara sauce.