This is a very filling meal you could do for any meatless meal of the week. I paired these stuffed mushrooms with a simple salad.
This recipe was created for Babble’s Family Kitchen.
Yield:
Serves 4 4 portobello mushroom caps, stems and gills removed 1. Preheat oven to 400 degrees. Rub olive oil all over the outer part of your portobello mushrooms. 2. Preheat a large skillet and drizzle with olive oil. Add onions, red peppers and spinach. Add salt and pepper. Saute until spinach is wilted. 3. Spoon 1/4 cup ricotta cheese in each mushroom cap. Top with 1/4 of the sauteed spinach. Then 1/4 of the shredded cheese. 4. Bake at 400 degrees for 18 – 20 minutes or until cheese is melted and mushrooms are tender.Spinach And Ricotta Stuffed Portobello Mushrooms
Ingredients:
olive oil
1 cup ricotta cheese
1 cup mozzarella or Italian blend shredded cheese
2 – 9 oz bag fresh spinach
1/2 onion, sliced
1/2 red pepper, sliced
olive oil
salt and pepperDirections:
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