Title: Spinach and Ricotta Stuffed Mushrooms
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
12 large portobello mushrooms
1 cup fresh spinach, chopped
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 clove garlic, minced
1 teaspoon olive oil
Salt, to taste
Black pepper, to taste
1/4 teaspoon red pepper flakes (optional)
Fresh basil, for garnish 
Instructions:
1. Preheat the oven to 375 degrees Fahrenheit.
2. Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and gently scoop out some of the insides to create a deeper cavity for stuffing.
3. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant but not burnt, about 1 minute.
4. Add the chopped spinach to the skillet and sauté until wilted, approximately 2-3 minutes. Remove from heat and let cool slightly.
5. In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, sautéed spinach, salt, black pepper, and red pepper flakes if using. Mix well until all ingredients are thoroughly combined.
6. Stuff each portobello mushroom with the spinach and ricotta mixture, packing it lightly.
7. Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese begins to brown slightly.
8. Remove from the oven and let cool for a few minutes. Garnish with fresh basil before serving.
Enjoy this deliciously healthy lunch option that is low in carbs and sugar, perfect for maintaining stable blood sugar levels.
