Portobello Mushroom Egg Bakes

Ingredients

• 4 portobello mushroom caps, cleaned and stem removed
• 2 tablespoons extra virgin olive oil, divided
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 cup ricotta
• 2 cup frozen spinach, thawed and drained of excess water
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste
• 4 eggs

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