stuffed-portabello

This yummy little number is like vegetarian lasagna stuffed neatly into a thick and juicy Portabello mushroom cap. The high protien filling-ricotta, spinach and Parmesan cheese-makes you forget about the meat all together. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll.