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