Spinach And Cheese-Stuffed Portobello Caps

• 4 large portobello caps
• Cooking spray
• 1/4 teaspoon salt, divided
• 1 cup fat-free ricotta cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/2 (10-ounce) package frozen chopped spinach, thawed and drained thoroughly
• 1/3 cup chopped bottled roasted red bell peppers
• 3/4 cup tomato sauce
• 1/2 cup (2 ounces) shredded part-skim mozzarella
• 1/2 teaspoon dried oregano

1. Preheat oven to 400u0b0.
2. Remove brown gills from undersides of mushrooms using a spoon; discard gills. Place mushrooms, stem sides up, on a baking sheet coated with cooking spray. Sprinkle with 1/8 teaspoon salt. Bake at 400u0b0 for 5 minutes.
3. While mushrooms bake, combine ricotta, garlic powder, black pepper, and remaining 1/8 teaspoon salt in a medium bowl, stirring well. Gently stir in the spinach and bell pepper. Divide mixture evenly among mushroom caps. Top evenly with tomato sauce and cheese. Sprinkle evenly with oregano. Bake at 400u0b0 for 8 minutes. Increase oven temperature to broil. Broil 1 1/2 minutes or until cheese is melted.

portobello caps, cooking spray, salt, ricotta cheese, garlic, ground black pepper, thoroughly, red bell peppers, tomato sauce, mozzarella, oregano

Taken from www.myrecipes.com/recipe/spinach-cheese-stuffed-portobello-caps (may not work)