Cheese and Spinach Stuffed Portabella Mushrooms
One of my favorite vegetarian meals.
4 Portabella mushrooms
salt and pepper
1 cup ricotta cheese
1 cup chopped spinach
1/4 cup shredded parmesan, plus more for top
1/4 cup kalamata olives, chopped
1 teaspoon Italian seasoning
1 - 12 oz. jar marina sauce
Preheat oven to 450 degrees.
Wash and lightly scrub mushrooms with a mushroom brush. Remove the membrane inside the mushroom. Lightly add salt and pepper to the inside. Set aside
Mix together ricotta, spinach, parmesan, olives and seasoning. Stir to combine.
Warm marinara sauce and add 1 scoop of sauce into the inside of the mushroom. Add a scoop of cheese mixture and sprinkle the top with grated parmesan.
Bake at 450 degrees for 20-25 minutes.
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