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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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These mushrooms are to die for. They are great for a side, but can also be served with pasta for a main. Ingredients:
6 large and deep potabellos, cleaned of stems and insides (a small spoon works well, you want only the mushroom shell) |
2 large handfuls of baby spinach (washed and dried) |
1 cup of grated low fat mozzerella (maybe more depending on mushroom size) |
freshly grated parmesean |
6 basil leaves |
a very strong pasta sauce (bold flavours) |
freshly ground black pepper |
olive oil |
Directions:
1. Line prepared mushrooms in a 9 x 13 degree oven proof dish
2. drizzle with olive oil
3. place in 325 degree oven for 15 minutes or until liquid from mushrooms is almost gone.
4. remove mushrooms from pan
5. cover bottom of pan with about a 1/4 inch of marinara
6. lay mushrooms, filling side up in sauce
7. set aside
8. Place spinach in large microwaveable container, salt sparingly and microwave for 2 minutes on high
9. grate a small amount of parmesean cheese into each mushroom
10. divide spinach into each mushroom
11. grate some parmesean
12. add one basil leaf to each mushroom
13. add marinara onto each mushroom to just about cover
14. divide mozzerella between mushrooms
15. drizzle with olive oil
16. bake at 350 degrees for 20 minutes
17. remove from oven and cool for 30 minutes
18. bake 325 degrees till bubbly and brown
19. (the re baking intensifies the flavours)
20. let cool 5 minutes
21. Serve
22. (I pepper at the end)
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