4 portobello mushroom caps
1/2 cup ricotta cheese
1 cup mozzarella or Italian blend shredded cheese
9 oz bag fresh spinach
1/2 onion, sliced
1/2 red pepper, sliced
salt and pepper
1. Preheat oven to 400 degrees. Rub olive oil all over the outer part of your portobello mushrooms.
2. Preheat a large skillet and drizzle with olive oil. Add onions, red peppers and spinach. Add salt and pepper. Saute until spinach is wilted.
3. Spoon 1/4 ricotta cheese in each mushroom cap. Top with 1/4 of the sauteed spinach. Then 1/4 of the shredded cheese.
4. Bake at 400 degrees for 15 – 20 minutes or until cheese is melted and mushrooms are tender.