Login to Save Like

Ingredients

• 4 large portobello mushroom caps
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper, divided
• 1 cup part-skim ricotta cheese
• 1 cup finely chopped fresh spinach
• 1/2 cup finely shredded Parmesan cheese, divided
• 2 tablespoons finely chopped kalamata olives
• 1/2 teaspoon Italian seasoning
• 3/4 cup prepared marinara sauce

Description

Here We Take The Elements Of A Vegetarian Lasagna Filling—ricotta, Spinach And Parmesan Cheese—and Nestle Them Into Roasted Portobello Mushroom Caps. The Recipe Works Best With Very Large Portobello Caps; If You Can Only Find Smaller Ones, Buy One Or

Eating Well