Italian Style Stuffed Portobello Mushrooms

Think pizza…but the crust? It's a juicy portobello cap, encasing all of the saucy, cheesy goodness. This is what we have here. It's simply amazing. A light, flavorful, savory dish--minus all of the guilt. Best of all? It's SUPER SIMPLE and the whole family LOVES it. This is one that you'll want to put into your weeknight repertoire. Vegetarians welcome!

Italian Style Stuffed Portobello Mushrooms

Ingredients:

4 Large portobello mushroom caps

1/4 tsp. Salt

1/2 tsp. Freshly ground pepper

1 c. Part-skim ricotta cheese

1 c. Finely chopped fresh spinach

1/2 c. Finely shredded parmesan cheese, divided

1 Tbsp. Kalamata olives, chopped

1/2 tsp. Italian seasoning

1 (15 oz.)can fire roasted tomatoes or 1 cup of favorite all-natural marinara sauce

Preparation:

1. Preheat the oven to 450 degrees. Coat a rimmed baking sheet with nonstick cooking spray.

2. Place the mushroom caps, gill side up, on the pan. Season with salt and pepper. Roast until tender--about 20 minutes.

3. Meanwhile, in a medium bowl, mash the ricotta, spinach, parmesan, olives, Italian seasoning, and a bit of pepper together. Set aside.

4. Place tomatoes or sauce in a small sauce pan and heat until simmering. Remove from heat.

5. When the mushrooms are tender, carefully pour out any liquid sitting in them. Return to pan, gill side up. Spoon a bit of the tomatoes into each cap. Then, a mound full of the ricotta spinach mixture, and a sprinkle of parmesan. Bake until hot…about 10 more minutes.

Serve with the remaining tomatoes or marinara sauce and

ENJOY!