Spinach & Ricotta Stuffed Portobello Mushrooms

• Gluten free

• Meat

  • 2 slice Bacon

• Produce

  • 1 tsp Garlic, fresh
  • 1/2 Onion, small
  • 3 Portobello mushrooms, medium
  • 1 Red bell pepper, small
  • 1 cup Spinach, fresh

• Dairy

  • 1/4 cup Parmesan cheese, grated
  • 1 cup Ricotta cheese, part skim

Found on justapinch.com

Description

Ingredients

• 3 medium portobello mushrooms, stemmed and gills scraped out
• 1 c fresh spinach
• 1 small red bell pepper, diced
• 1 c part-skim ricotta cheese
• 1/4 c grated parmesan cheese
• 1/2 small onion, diced
• 1 tsp fresh garlic, minced
• 2 slice bacon, cooked & crumbled (optional)

Directions

• 1Preheat oven to 425. 2Cover a baking sheet with foil and lightly spray with non-cooking spray. Place mushrooms, gill side up, on baking sheet. 3In 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. 4Combine the ricotta and Parmesan cheeses in a medium sized bowl. Add the bell pepper, onion, garlic and spinach. Combine well. If you opted for the bacon, add it to the cheese mixture and combine. 5Stuff mushrooms with cheese mixture and bake for approximately 25 minutes.