Spinach And Ricotta Stuffed Mushrooms With Caramelized Onions

• 12 None button mushrooms, stems removed
• 7 oz ricotta cheese
• 4 oz frozen spinach, thawed, drained
• 1/3 cup finely grated Parmesan cheese
• 2 tbsp chopped sun-dried tomatoes
• 2 tbsp pine nuts
• 1 tbsp lemon juice
• None None Caramelized Onions
• 1 tbsp oil
• 2 None small red onions, thinly sliced
• 2 tbsp brown sugar
• 1 tbsp balsamic vinegar

1. Preheat oven to 350u0b0F. Lightly grease a baking tray. Arrange mushrooms on prepared tray.
2. In a medium bowl, combine ricotta, spinach, 1/2 the Parmesan, tomatoes, pine nuts and lemon juice. Season to taste. Fill each mushroom with 1 tbsp spinach mixture. Sprinkle with remaining Parmesan. Bake mushrooms for 15-20 mins, until golden and tender.
3. Meanwhile, to make the caramelized onions, heat oil in a large frying pan over medium heat. Saute onions for 4-5 mins, until tender. Add sugar and vinegar. Reduce heat and cook for 8-10 mins, stirring occasionally, until caramelized.
4. Serve mushrooms topped with caramelized onions.

button mushrooms, ricotta cheese, frozen spinach, parmesan cheese, tomatoes, nuts, lemon juice, onions, oil, red onions, brown sugar, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/32544 (may not work)