This recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad.
4 large portobello mushroom caps
1/2 # ground lamb, browned and salted to taste.
1 C ricotta cheese
1 C finely chopped fresh spinach
1/2 cup finely shredded Parmesan cheese, divided
1/2 teaspoon Italian seasoning
3/4 cup prepared marinara sauce
1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and pepper. Roast until tender, 20 to 25 minutes.
3. Meanwhile, mix ground lamb, ricotta, spinach, 1/4 cup Parmesan, and Italian seasoning in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot.
4. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup lamb/ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot and cheese melts, about 10 minutes. Serve with the remaining marinara sauce.
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