Spinach, Ricotta, & Portobello Gratins

• 2 whole Large Portobello Mushrooms, Wiped Gently With A Damp Cloth
• 2 teaspoons Olive Oil
• 1 pinch Salt
• 1 pinch Black Pepper
• 1 Tablespoon Olive Oil
• 1 whole Medium Onion, Diced
• 4 cups Chopped Fresh Spinach
• 2 cloves Garlic, Minced
• 1 teaspoon Minced Fresh Thyme Leaves
• 1/2 cups Ricotta Cheese
• 1 whole Large Egg
• 2 ounces, weight Mozzarella, Shredded, Divided
• 1/4 teaspoons Salt
• 1 pinch Black Pepper

1. Preheat your ovens broiler.
2. Place the mushrooms (gill side facing up) on a baking sheet.
3. Drizzle them with 2 teaspoons olive oil, and sprinkle on a pinch of salt and pepper.
4. Put them into the oven and broil for 5 minutes.
5. Flip the mushrooms over (so the gill side is facing down) and broil for 5 minutes more.
6. Remove the mushrooms from the broiler and preheat oven to 425 F.
7. Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat.
8. Add the onion and saute until softened and just starting to brown, about 5 minutes.
9. Stir in the spinach, garlic and thyme and cook until the spinach is wilted, about 1 to 2 minutes.
10. Remove from the heat and allow to cool completely.
11. In a medium sized bowl, mix together the spinach mixture, ricotta cheese, egg, half of the shredded mozzarella, 1/4 teaspoon salt and a pinch of pepper.
12. Place each mushroom (gill side facing up) in an individual gratin dish.
13. Divide the spinach/ricotta mixture between the 2 dishes and top with the remaining mozzarella.
14. Bake at 425 F for 10 minutes.
15. Then turn the oven to broil and broil the mushrooms for a couple minutes to brown the tops.

mushrooms, olive oil, salt, black pepper, olive oil, onion, fresh spinach, garlic, thyme, ricotta cheese, egg, weight mozzarella, salt, black pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/spinach-ricotta-portobello-gratins/ (may not work)