Stuffed portobello mushrooms (Print Version)

# Ingredients:

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

# Instructions:

01 - Turn your oven on to 375°F. Coat mushroom caps with oil and roast them for 10 minutes.
02 - Sauté onion and garlic for about 3 minutes. Toss in the spinach and cook it for a couple of minutes.
03 - In a bowl, mix together the spinach, ricotta, Parmesan, salt, pepper, and nutmeg.
04 - Pat the mushrooms dry, fill them with the mixture, and sprinkle mozzarella cheese on top.
05 - Pop them back into the oven for 15-20 minutes until the cheese is golden and bubbly.

# Notes:

01 - These mushrooms work great as a main meal or appetizer.
02 - Pre-cooking the mushrooms helps avoid excess liquid in the dish.