Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
4 Reviews
Photo by breezermom Prep Time: 10 mins Total Time: 40 mins Serves: 6, Yield: 6 mushrooms
Ingredients
6 large portobello mushroom caps, stems removed 1/4 teaspoon seasoning salt 1/4 teaspoon fresh ground pepper, divided 1 cup part-skim ricotta cheese 1 cup finely chopped fresh spinach 2 minced garlic cloves 1/4 cup finely shredded parmesan cheese 2 tablespoons finely chopped kalamata olives 1 tablespoon finely minced chives ( may substitute green onion) 1/2 teaspoon italian seasoning 1 cup prepared marinara sauce
http://www.food.com/recipeprint.do?rid=360002
1/4
3/15/2014
Page 2 of 2
Ingredients
1/2 cup shredded mozzarella cheese
Directions
1. Preheat oven to 450F Coat a rimmed baking sheet with cooking spray. 2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with seasoning
salt and 1/8 teaspoon pepper. Roast until tender, 20 minutes.
4. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 to
90 seconds depending on your microwave.
5. When the mushrooms are tender, carefully pour out any liquid accumulated in the
caps. Return the caps to the pan gill-side up. Spread 1-2 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
6. Mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size)
and sprinkle with the mozarella cheese.
7. Return stuffed mushrooms to the top rack of the oven and BROIL on high for 3-5
minutes until top is browned. Remove from oven and let stand for 3-5 minutes prior to serving. Serve with the remaining marinara sauce.
2014 Scripps Networks, LLC. All Rights Reserved. http://www.food.com/360002
http://www.food.com/recipeprint.do?rid=360002
3/4