3 large portobello mushrooms (stems and dark gills removed)
1 tablespoon of olive oil for brushing on mushrooms
Salt to taste for mushrooms
INGREDIENTS FOR STUFFING
1 tablespoon of olive oil for skillet
1/2 cup of diced shallots
3 minced garlic cloves
1 9oz package of frozen spinach (drained dry)
1/2 cup of parmesan cheese
1/2 cup of ricotta cheese
1/3 cup of chopped sundried tomatoes (used packed in olive oil with spices) but drained the oil
1/3 cup of fresh basil
1/4 teaspoon of nutmeg
Salt and pepper to taste
Extra parmesan for topping
1. Preheat oven for 400 degrees, remove the stems and dark gills from the portabella and brush inside and outside with olive oil. Place on a baking sheet and bake for 10 minutes. Drain the excess liquid after baking from the mushroom caps. Salt after baking the mushrooms.
2. Add olive oil to skillet on medium heat saute shallots and garlic for 2 minutes until translucent. Then add the drained spinach and sundried tomatoes and stir to combine all ingredients. Lightly salt and pepper the ingredients. Turn the burner off, then add the parmesan and ricotta cheese and stir to combine all ingredients.
3. Add the fresh basil and nutmeg to the stuffing and stir to combine. Fill the portabellas top with extra parmesan and cook for 15 minutes at 375 degrees.