Title: Stuffed Mushrooms with Spinach and Ricotta
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
12 large portobello mushrooms
1 cup fresh spinach, chopped
1 cup ricotta cheese
1 clove garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup grated Parmesan cheese
Fresh parsley for garnish 
Instructions:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Carefully remove the stems from the portobello mushrooms and set the caps aside. Finely chop the stems and set them aside for the filling.
3. In a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped mushroom stems, and sauté for 2 to 3 minutes until softened.
4. Add the chopped spinach to the skillet and cook for another 2 minutes, until wilted. Remove from heat and let cool slightly.
5. In a mixing bowl, combine the ricotta cheese, sautéed spinach and mushroom mixture, dried oregano, salt, and pepper. Mix until well combined.
6. Place the mushroom caps on a baking sheet, cavity side up. Generously fill each cap with the ricotta and spinach mixture.
7. Sprinkle grated Parmesan cheese on top of the stuffed mushrooms.
8. Bake in the preheated oven for 15 to 20 minutes, or until the mushrooms are tender and the tops are golden.
9. Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.
Enjoy this flavorful and low-carb dish that is both satisfying and nutritious. Perfect for a diabetic-friendly lunch.
