Stuffed Portabellas

This is a great recipe that is very adaptable to your tastes and creativity!  If you don't want to make homemade bruschetta (see my recipe here), try the pre-made mix from Trader Joe's.

2 large portabella mushrooms
1/3 cup ricotta cheese
1 cup raw spinach, chopped
1 clove garlic, minced
1/4 cup bruschetta
1/3 cup mozzarella
salt and pepper to taste



Preheat oven to 400 degrees. Remove stems from mushrooms and brush with a dry cloth to clean.  In a frying pan, saute spinach with garlic and a bit of olive oil.  Once spinach is wilted, transfer to a bowl and mix in the ricotta cheese, salt and pepper.  Lay mushroom caps upside down on a baking sheet and fill with cheese/spinach mixture.  Top with bruschetta and mozzarella.  Bake for 10-12 minutes.