Ingredients

The following ingredients have 3 Servings
  • 3 medium portobello mushrooms, stemmed and gills scraped out
  • 2 cup(s) fresh spinach
  • 1/2 cup(s) water
  • 1/2 cup(s) red bell pepper, diced small
  • 1/3 cup(s) diced onion (small dice)
  • 1 cup(s) part-skim ricotta cheese
  • 1/4 cup(s) grated Parmesan cheese
  • 1 cup(s) shredded mozzarella, divided
  • 1 teaspoon(s) fresh garlic, minced
  • 2 slice(s) bacon, cooked & crumbled (optional)

Instruction

  • Preheat oven to 425. Cover a baking sheet with foil and lightly spray with non-cooking spray. Place mushrooms, gill side up, on baking sheet.
  • In a small skillet, add the spinach with 1/2 cup water and cover. Cook on medium-high heat until spinach has wilted. Drain well and squeeze to remove any excess water. Set aside.
  • Combine the ricotta, Parmesan, and 3/4 cup mozzarella in a medium-sized bowl.
  • Add the bell pepper, onion, garlic, and spinach. Combine well.
  • If you opted for the bacon, mix it in.
  • Stuff mushrooms with cheese mixture.
  • Top with remaining mozzarella.
  • Bake for approximately 25 minutes.