Stuffed Portobello Mushrooms (Vegetarian) 10 large portobello mushrooms, stems and gills removed 2 cups chopped spinach 2 cups ricotta cheese 1 cup grated Parmesan cheese 1 cup chopped sun-dried tomatoes Salt and pepper, to taste Preheat oven to 375°F. Mix spinach, ricotta, Parmesan, and sun-dried tomatoes in a bowl. Season with salt and pepper. Stuff the mushroom caps with the mixture, and bake for 20-25 minutes, until mushrooms are tender and the filling is heated through.

Stuffed Portobello Mushrooms (Vegetarian)

10 large portobello mushrooms, stems and gills removed
2 cups chopped spinach
2 cups ricotta cheese
1 cup grated Parmesan cheese
1 cup chopped sun-dried tomatoes
Salt and pepper, to taste
Preheat oven to 375°F. Mix spinach, ricotta, Parmesan, and sun-dried tomatoes in a bowl. Season with salt and pepper. Stuff the mushroom caps with the mixture, and bake for 20-25 minutes, until mushrooms are tender and the filling is heated through.

Serves 10

Guests who like meat or seafood with their meals may feel free to combine.