Recipes by Joan Baumer- Real Living Nutrition Food Editor

Learn more about Joan and her popular cooking classes here!

Stuffed Portobello Mushrooms with Sun Dried Tomatoes and Spinach

4 Portobello mushrooms

1 tbsp extra virgin olive oil

1 shallot, chopped

1/2 cup vegetable stock

1/4 cup sun dried tomatoes (packed in oil), chopped

8 oz spinach leaves

salt and pepper to taste

1/2 cup ricotta cheese

Preheat oven to 375 degrees. Brush portobello mushrooms clean, cut off stems and remove dark gills underneath. Set aside. In saute pan over medium heat, warm olive oil, add shallot and heat until softened. Add vegetable broth and let boil. Add Spinach leaves and cook until wilted and most of stock is absorbed. Remove from heat and let cool.

Once spinach mixture is cooled to room temperature, add ricotta and sun dried tomatoes to spinach mixture and stir to combine. Spoon into mushroom caps, dividing evenly. Place mushrooms, filled sides up on lightly greased cookie sheet and cook until completely heated through, around 10 minutes. Serve over couscous or with wild rice.

Variation:

Can also cook on outdoor grill

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