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Cheese-&-Spinach-Stuffed Portobellos
Ingredients
  • 4 large portobello mushroom caps
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper, divided
  • 1 cup part-skim ricotta cheese
  • 1 cup finely chopped fresh spinach
  • ½ cup finely shredded Parmesan cheese, divided
  • 2 tablespoons finely chopped kalamata olives
  • ½ teaspoon Italian seasoning
  • ¾ cup prepared marinara sauce
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