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Author Notes: Fresh ricotta is the star in this recipe. This recipe was made on a whim one afternoon when a trip to the supermarket turned into a gourmet style lunch at home.
I garnished this recipe using fresh Roma tomatoes that were sliced and/or breaded and fried. I also sliced fresh garlic and "flash-fried" it for just a few seconds. —jenniebug1978
- 4 large Portobello mushroom caps
- 2 cups fresh Ricotta cheese
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup freshly grated Parmesan Cheese
- 1/4 cup fresh mozzarella cheese, shredded
- 1 9 oz. pkg. frozen, chopped spinach, thawed & drained of excess water
- 4 cloves fresh garlic, minced
- 1/2 small onion, minced
- 1 tablespoon Italian seasoning
- 1 cup marinara sauce
- Place mozzarella in freezer for approximately 15 minutes in order to get it hard enough to hand grate or shred using a food processor.
- Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and spray with non-stick cooking spray. Place mushroom caps, gill-side up, on the baking sheet. Sprinkle with 1/8 teaspoon pepper. Roast until tender, about 20-25 minutes.
- Meanwhile, blend ricotta cheese, spinach, Parmesan cheese, mozzarella cheese, Italian seasoning, half of the minced garlic and half of the minced onion in a medium bowl. Season with salt and pepper. Place the marinara sauce in a small pot with the remaining minced garlic and onions. Heat on low until heated through.
- When the mushroom caps are tender, carefully pour out any liquid in the caps. Return the caps to the baking sheet, gill-side up. Spread 1 to 2 tablespoons of marinara sauce into each mushroom cap; cover the remaining sauce and keep warm. Mound a generous 1/3 ricotta/spinach filling into each mushroom cap. Bake until hot, about 10 minutes. Serve with remaining sauce.
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
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