Ricotta Spinach Stuffed Portobellos
Ingredients
- 4 large Portobello mushroom caps
- 2 cups fresh Ricotta cheese
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup freshly grated Parmesan Cheese
- 1/4 cup fresh mozzarella cheese, shredded
- 1 9 oz. pkg. frozen, chopped spinach, thawed & drained of excess water
- 4 cloves fresh garlic, minced
- 1/2 small onion, minced
- 1 tablespoon Italian seasoning
- 1 cup marinara sauce
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