Spinach Ricotta Portobello Caps

1. 1

   Preheat the oven to 450 degrees F. Grease a rimmed baking sheet.

2. 2

   Place mushroom caps gill side up on the baking sheet and roast until tender, 20-25 minutes.

3. 3

   In a medium bowl, thoroughly combine the spinach, ricotta, Parmesan, oregano, garlic powder, and crushed red pepper flakes.

4. 4

   When the mushrooms are done roasting, carefully pour out any liquid in the caps and return them to the baking pan.

5. 5

   Spread a thin layer of marinara inside each cap, then scoop an equal amount of the ricotta filling into each one.

6. 6

   Sprinkle some Parmesan, breadcrumbs, and paprika over the mushroom caps, and press one basil leaf into the top of each.

7. 7

   Bake until the filling is heated through and the Parmesan topping is lightly browned, about 10 minutes.

8. 8

   Serve with marinara sauce on the side.

* Per serving · 4 servings · Values may vary.