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Cheese-&-Spinach-Stuffed Portobellos

Vegetarian • Gluten free • Serves 4

Produce

4 Portobello mushroom caps, large
1 cup Spinach, fresh

Condiments

2 tbsp Kalamata olives
3/4 cup Marinara sauce, prepared

Baking & Spices

1/2 tsp Italian seasoning
1/4 tsp Pepper, freshly ground
1/4 tsp Salt

Dairy

1/2 cup Parmesan cheese
1 cup Ricotta cheese, part-skim
Rebecca Koegel | Rebecca Jill Photography

Cheese-&-Spinach-Stuffed Portobellos Recipe (sans olives)