- 4 large Portobello mushrooms, stems removed
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 7 cups chopped spinach, about 350 g
- 1/3 cup chopped fresh cilantro
- 2 garlic cloves, minced
- 4 tablespoons chopped sundried tomatoes
- olive oil
- cooking oil
- salt and pepper to taste
Preheat oven to 400 degrees F.
Place the mushroom caps stem-side-up on a greased baking sheet. Drizzle with oil and season with salt and pepper. Bake for 10 minutes.
Heat 2 tablespoons oil in a frying pan over medium heat. Add the spinach and cook uncovered until the spinach is completely wilted. Squeeze out all of the excess liquid from the spinach in a colander with the back of a spoon.
In a bowl, mix together the spinach, cilantro, garlic and sundried tomatoes. Season with salt and pepper.
Remove the mushroom caps from the oven and pat dry with paper towels to absorb the water inside the cavity.
Place them on a baking sheet.
Spoon 1/4 cup ricotta cheese in each mushroom cap.
Spread a layer of spinach mixture.
Then top with shredded mozzarella cheese.
Bake at 400 degrees F for about 15-18 minutes or until cheese is melted and mushrooms are tender. Serve immediately.