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“A vegetarian lasagna filling on roasted mushroom caps. Serve with a tossed salad or spaghetti with marinara sauce.”
READY IN:
45mins
SERVES:
4
YIELD:
4 mushroom caps
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees. Coat a rimmed baking sheet with cooking spray.
  2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoons pepper. Roast until tender, 20-25 minutes.
  3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 tsp pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 minute.
  4. When the mushrooms are tender carefully pour out and liquid accumulated in the caps. Return the caps to the pan, gill-side up. Spread 1 tablespoon marina into each cap. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan.
  5. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

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