Cheese and Spinach Stuffed Portobellos

Yields: 6 mushrooms
6 large portobello mushroom caps, stems removed
1/4 teaspoon seasoning salt
1/4 teaspoon fresh ground pepper, divided
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
2 minced garlic cloves
1/4 cup finely shredded Parmesan cheese
2 tablespoons finely chopped Kalamata olives
1 tablespoon finely minced chives ( may substitute green onion)
1/2 teaspoon Italian seasoning
1 cup prepared marinara sauce
1/2 cup shredded mozzarella cheese

Directions:
Preheat oven to 450°F Coat a rimmed baking sheet with cooking spray.
Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with seasoning salt and 1/8 teaspoon pepper. Roast until tender, 20 minutes.
Meanwhile, mash ricotta, spinach, Parmesan, olives, chives, garlic, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.
Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 to 90 seconds depending on your microwave.
When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1-2 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
Mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size) and sprinkle with the mozarella cheese. Return stuffed mushrooms to the top rack of the oven and BROIL on high for 3-5 minutes until top is browned. Remove from oven and let stand for 3-5 minutes prior to serving. Serve with the remaining marinara sauce.
Courtesy www.food.com 

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