Stuffed Portobello Mushrooms

Ingredients:

4 portobello mushroom caps
2 tablespoons olive oil
3 cloves garlic, minced
2 shallots, minced
2 cups fresh spinach leaves
1 cup ricotta cheese
1/8 cup fresh parmesan, grated
1/4 teaspoon garlic salt
1/2 teaspoon dried basil
1 egg, beaten
4 tablespoons bread crumbs
1/4 cup mozzarella, shredded
salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees.

2. Using a paring knife, remove stems from all mushroom caps. Wipe down mushrooms with a wet cloth to remove all dirt. With a spoon, remove the gills of the mushroom.

3. In a medium skillet, heat oil and sauté garlic and shallots until fragrant. Add spinach and cook until shrunk down. Remove from heat.

4. In a small bowl, mix ricotta cheese, parmesan cheese, and the egg. Season to taste with garlic salt, dried basil, black pepper and salt. Mix well.

5. Add spinach mixture to cheese mixture. Spoon into mushroom cap. Top with bread crumbs per mushroom, followed by mozzarella cheese.

6. Bake for 20 minutes until the mozzarella has turned golden brown.