vegetarian | gluten free | egg free | nut free | soy free

35 minutes or less

What You’ll Need:

6 portabello mushrooms caps, stems removed

Salt & pepper to taste

drizzle olive oil

parchment paper or a silicone mat

15 ounce container full fat or part skim ricotta cheese

1 (14.5oz) can Marinara sauce (no sugar added)

just over 1/2 pound (about 6 packed cups raw) baby spinach

.5oz fresh basil leaves, chopped

1 tomato, sliced

3-4 ounces parmesan or other hard cheese, shredded

Preheat oven to 375*

Rub mushroom caps with olive oil. Top with salt & pepper. Arrange on rimmed baking sheet lined with parchment paper, FACE DOWN. Bake for 10 minutes.

Meanwhile, steam spinach by placing in a frying pan with 1-2 inches of water. Turn on heat & stir to wilt. Drain spinach & rinse with cool water. Squeeze (literally!) greens to release excess water. Transfer to a cutting board & chop.

Remove mushrooms from oven, flip over & bake face UP for another 10 minutes.

Make pizzas by filling each roasted mushroom cap (gill side up, like little cups) with ricotta cheese, sauce, & toppings-- tomato + basil +spinach. Top with parmesan cheese.

Return to oven for 8-10 minutes, or until cheese is ooey- gooey.

Serves 2.