Adapted from www.turnkeyqualitycars.com/angies-blog.html
4 large portobello mushrooms, stems removed
Olive oil to coat baking pan
1/2 cup tomato sauce.
1/2 pound ricotta cheese
1 cup frozen spinach, cooked and drained
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
salt and pepper to taste
Place mushrooms, gill sides up, on a foil-lined oiled baking sheet. Bake in 400 degree oven for about 20 minutes. Water may accumulate, so drain mushrooms before filling.
Spoon tomato sauce as first layer inside each mushroom.
Combine ricotta cheese, drained spinach, salt and pepper. Fill mushrooms. Top with grated mozzarella cheese and sprinkle Parmesan cheese on top.
Bake in a 400 degree oven until the cheese is brown and bubbling.
4 large portobello mushrooms, stems removed
Olive oil to coat baking pan
1/2 cup tomato sauce.
1/2 pound ricotta cheese
1 cup frozen spinach, cooked and drained
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
salt and pepper to taste
Place mushrooms, gill sides up, on a foil-lined oiled baking sheet. Bake in 400 degree oven for about 20 minutes. Water may accumulate, so drain mushrooms before filling.
Spoon tomato sauce as first layer inside each mushroom.
Combine ricotta cheese, drained spinach, salt and pepper. Fill mushrooms. Top with grated mozzarella cheese and sprinkle Parmesan cheese on top.
Bake in a 400 degree oven until the cheese is brown and bubbling.
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