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Ingredients
  • 4 large portobello mushrooms
  • 3 tablespoons extra-virgin olive oil
  • 1 ¼ teaspoons fine salt
  • 2 teaspoons Italian seasoning
  • 1 medium tomato, sliced into rounds
  • 3 large garlic cloves, minced
  • 2 packed cups baby spinach, coarsely chopped
  • 3 green onions, coarsely chopped
  • ½ cup whole milk ricotta cheese
  • ¼ cup breadcrumbs
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