Recipe from Eating Well dot com.
Yields 4 servings.
201 calories per serving.
4 large portobello mushroom caps
1/4 tsp salt
1/4 tsp pepper
1 c part-skim ricotta
1 c spinach, finely chopped
1/2 c tsp Italian seasoning
3/4 c marinara
Preheat oven to 450.
Coat a baking sheet with cooking spray.
Place mushroom caps on sheet gill side up & top with salt and pepper.
Roast for 25 minutes.
Meanwhile, mash ricotta, spinach, parmesan, & Italian seasoning in a medium bowl.
Place marinara sauce in a small bowl & microwave on high for 30 seconds.
When mushrooms come out of the oven, carefully pour out any excess liquid.
Spread 1 tbsp of marinara into each cap.
Mound a generous portion of the ricotta mixture into each cap & sprinkle with parmesan cheese.
Bake for 10 minutes.