Cheese & Spinach Stuffed Portobellos

Preheat oven to 450 degrees F. Line a large rimmed baking pan with parchment paper or a silpat.

Peel portobello caps and scrape out the gills using a teasoon. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 Minutes.

Meanwhile, mash ricotta, spinach, Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.

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 ricotta filling into each cap and sprinkle with mozarella cheese. Bake until hot, about 10 Minutes. Serve with the remaining marinara sauce