Cheese and Spinach Stuffed Portabellos

Tonight I made cheese and spinach portabellos for dinner and a lovely salad.  I added ground turkey to Will's for a meat option.  The below recipe is for two people with left over sauce for later.

Step One:
Make pasta sauce to your liking.  Here's what I used to make mine:
. 2 cloves garlic, minced
. quarter of an onion, minced
. chopped fresh basil, oregano and parsley
. handful of cherry tomatoes, chopped
. 1 can tomato sauce, 1/2 can tomato paste

Saute your garlic and onion then add the rest of the ingredients and simmer slow and low for a few hours (or as long as you have).  I added salt and pepper and stirred occasionally.

Step Two:
Pre-heat oven to 450.  Wash and dab-dry portabello tops.  Place them gill-side up on a baking pan and salt and pepper them.  Roast for 20-25 minutes.

Step Three:
Make filling.  Mix the below ingredients in a bowl.
. 1/2 cup skim ricotta
. 1/4 cup skim, shredded mozzarella
. 1/4 cup shredded peccorino romano, or any other cheese you like
. salt and pepper to taste
. 1 cup chopped fresh spinach

Step Four: (optional)
. brown turkey meat with tomato sauce in a pan

*Note: I did not touch any meat during the making of these mushrooms.

Lastly, layer your portabellos.  Mushroom, some sauce, (meat), cheese topping.  Bake for 10 more minutes at 450.  Broil at 500 for 3 minutes.

Serve with extra, warm tomato sauce for dipping. Enjoy!

This is the version with ground turkey.

Served with a simple salad.

 Salad ingredients for those interested: bibb lettuce, baby spinach, blueberries, cherries, almonds (optional).  I mixed a sweet and tangy dressing as well.