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Spinach Ricotta Portobello Caps
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Description
For those days that just aren’t sunny enough to cut it, find foods with extra Vitamin D. Portobello mushrooms often pack in an entire day’s supply of the sunshine vitamin, and ricotta cheese and spinach also provide generous amounts. These mushroom caps not only provide you with the Vitamin D you need to brave the darkest of winters, but they also taste great with extra marinara, a side salad, and a glass of wine.
Ingredients
- 4 Large Portobello Caps
- 1 cup Fresh Packed Spinach, Finely Chopped
- 1 cup Ricotta Cheese
- ¼ cups Shredded Parmesan Cheese Plus Extra For Garnish
- ½ teaspoons Oregano
- ½ teaspoons Garlic Powder
- ¼ teaspoons Crushed Red Pepper Flakes
- ⅓ cups Marinara Sauce, Plus Extra For Serving
- 1 Tablespoon Breadcrumbs
- Paprika, For Garnish
- 4 Basil Leaves
Preparation
Preheat the oven to 450ºF. Grease a rimmed baking sheet.
Place mushroom caps gill side up on the baking sheet and roast until tender, 20-25 minutes.
In a medium bowl, thoroughly combine the spinach, ricotta, Parmesan, oregano, garlic powder, and crushed red pepper flakes.
When the mushrooms are done roasting, carefully pour out any liquid in the caps and return them to the baking pan. Spread a thin layer of marinara inside each cap, then scoop an equal amount of the ricotta filling into each one. Sprinkle some Parmesan, breadcrumbs, and paprika over the mushroom caps, and press one basil leaf into the top of each.
Bake until the filling is heated through and the Parmesan topping is lightly browned, about 10 minutes. Serve with marinara sauce on the side.
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