2 portobello mushrooms
2 t extra-virgin olive oil
2 T onion, minced
4 garlic cloves, minced
2 T Italian flat parsley, chopped
1 jalapeno (or 1 T bell pepper), deseeded and chopped
2 T green onion, minced
6 sun-dried tomato halves, chopped
6-8 basil leaves, rinsed and torn
3/4 cup low-fat ricotta cheese
1/4 t fresh cracked black Pepper
2 T parmigiano reggiano cheese
6-8 spinach leaves
Optional: pinch of salt added at the table
Spoon Mage™ Note:
Jalapeno provides a bit of pizzazz to accent the flavors and stand in place of the salt. You may want to provide pizzazz in a different way. Perhaps you will just sub in some hot red pepper flakes. Or if you really cannot take heat, fine dice about 2 T of red bell pepper for a pretty color accent.
Preheat the oven to 375 F
Sauté the onion and garlic for two minutes in the olive oil until softened.
Add the garlic, parsley, and jalapeno. Sauté for another two minutes.
Remove from heat, place in a medium bowl, and cool a few minutes.
Add the green onion, sun-dried tomatoes (drained if you are using oil packed), ricotta, pepper, basil, and nutmeg to the onion mixture. Mix well.
Spray a baking dish with non-stick spray. Place the cleaned de-stemmed mushrooms cavity side up into the dish.
Line the cavity with a layer of spinach leaves.
Fill with the ricotta mixture.
Sprinkle with parmigiano reggiano cheese.
Bake at 375 F for approximately 30 minutes or until the cheese starts to brown and the mushrooms are soft and well cooked.
Squish a bit of fresh lemon juice over the mushroom. Lemon juice accents the flavors, further reducing the need for salt.
Serve as a main dish with garden salad drizzled with a good balsamic vinegar.
Or slice into halves for four delicious side dishes to a dinner of pasta.