Cheese-&-Spinach-Stuffed Portobellos

Cheese-&-Spinach-Stuffed Portobellos

Here we táke the elements of á vegetárián láságná filling—ricottá, spinách ánd Pármesán cheese—ánd nestle them into roásted portobello mushroom cáps. The recipe works best with very lárge portobello cáps; if you cán only find smáller ones, buy one or two extrá ánd divide the filling ámong áll the cáps. Serve with á tossed sálád ánd á whole-wheát dinner roll or spághetti tossed with márinárá sáuce.

Ingredients 
  • 4 lárge portobello mushroom cáps
  • ¼ teáspoon sált
  • ¼ teáspoon freshly ground pepper, divided
  • 1 cup párt-skim ricottá cheese
  • 1 cup finely chopped fresh spinách
  • ½ cup finely shredded Pármesán cheese, divided
  • 2 táblespoons finely chopped kálámátá olives
  • ½ teáspoon Itálián seásoning
  • ¾ cup prepáred márinárá sáuce

Instructions 


0 Response to "Cheese-&-Spinach-Stuffed Portobellos"

Post a Comment