Stuffed portobello mushrooms (Print Version)

# Ingredients:

01 - 4 large portobello mushroom caps.
02 - 2 tablespoons of olive oil.
03 - 1 teaspoon of minced garlic.
04 - 1/2 cup of finely chopped onions.
05 - 2 cups of fresh spinach, chopped.
06 - 1/2 cup of ricotta cheese.
07 - 1/4 teaspoon of black pepper.
08 - 1/2 cup of shredded mozzarella cheese.
09 - 1/4 cup of grated parmesan cheese.
10 - 1/4 teaspoon of salt.
11 - 1/4 teaspoon of nutmeg (optional).

# Instructions:

01 - Heat the oven to 375°F. Brush mushrooms with oil and bake for 10 minutes.
02 - Sauté the onions and garlic for 3-4 minutes, then toss in the spinach for 2-3 minutes.
03 - Combine spinach, ricotta, parmesan, pepper, salt, and nutmeg in a bowl and mix well.
04 - Pat the roasted mushrooms dry, fill them with the cheese mix, and sprinkle mozzarella on top.
05 - Bake for 15-20 minutes until the cheese bubbles and turns golden.

# Notes:

01 - This dish works as either an appetizer or a main course.
02 - Pre-baking the mushrooms helps prevent them from being soggy.

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