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This recipe takes the ingredients of a vegetarian lasagna filling—ricotta, spinach and Parmesan cheese—and stuffs them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps.
4 large portobello mushroom caps
¼ teaspoon salt
¼ teaspoon freshly ground pepper, divided
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
½ cup finely shredded Parmesan cheese, divided
2 tablespoons finely chopped kalamata olives
½ teaspoon Italian seasoning
¾ cup prepared marinara sauce
1 Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
2 Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and ⅛ teaspoon pepper. Roast until tender, 20 to 25 minutes.
3 Meanwhile, mash ricotta, spinach, ¼ cup Parmesan, olives, Italian seasoning and the remaining ⅛ teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1½ minutes.
4 When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous ⅓ cup ricotta filling into each cap and sprinkle with the remaining ¼ cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.
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