4 servings (1 mushroom each)
Ingredients:
4 medium portobello mushrooms
2 tbsp olive oil, divided
2 green onions, sliced
2 tsp minced garlic
2 cups baby spinach, coarsly chopped
4 oz light ricotta cheese
2 oz light cream cheese
2 tbsp sun dried tomatoes, chopped
2 tsp italian seasoning, divided
Directions:
Preheat oven to 350F. Prepare a baking sheet by lining it with aluminum foil and lightly spraying it with oil. Set aside.
Prepare the mushrooms by gently washing and carefully snaping off the stem (save for later) and scraping out the gills, keeping the mushrooms intact.
Brush the outsides of the mushrooms with a tbsp of olive oil. Place on the baking sheet with the hollow side up. Season with 1/2 tsp of the italian seasoning. Set aside.
Coarsly chop the mushroom stems. In a medium skillet on medium low heat, add the remaining tbsp of olive oil. Add the garlic, cook for about a minute, then add the chopped mushroom stems, spinach and green onions. Cook until spinach is wilted, about 5 minutes. Set aside.
In a small mixing bowl, combine the ricotta cheese, cream cheese and the remaining italian seasoning. Add the sauteed veggies and chopped sun dried tomatoes. Stir to combine.
Distribute the mixture evenly among the mushrooms. Place in the oven and bake for 20 minutes. Let cool 5 minutes before serving.
Suggested Serving: You can bake them as is or top with grated parmesan or shredded mozzarella before popping them in the oven.
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