Spinach and Ricotta Stuffed Portobellos

Instructions

1. 1

   Heat the oven to 400°F. Remove the stems and scrape the gills from the mushrooms, brush with oil, season with salt and roast gill-side up 8 minutes.

2. 2

   Thaw the spinach in the microwave and squeeze completely dry.

3. 3

   Mix the spinach with ricotta, parmesan, minced garlic, half the mozzarella, 1/2 tsp salt and pepper.

4. 4

   Pour off any liquid from the caps, spoon a little marinara into each, pile in the filling and top with the rest of the mozzarella.

5. 5

   Bake 12-15 minutes until bubbly, and serve with mixed greens.