Spinach and Ricotta Stuffed Mushrooms
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Ingredients
16 large portobello or cremini mushrooms
1 cup fresh spinach, chopped
1 cup ricotta cheese, part-skim
1/2 cup grated Parmesan cheese
1 clove garlic, minced
1 teaspoon olive oil
Salt and pepper to taste
1/4 teaspoon nutmeg
1 tablespoon fresh basil, chopped (optional) 
Instructions
1. Preheat the oven to 375 degrees Fahrenheit.
2. Clean the mushrooms with a damp cloth and remove the stems gently. Set aside the caps on a baking sheet.
3. Finely chop the mushroom stems and heat olive oil in a skillet over medium heat. Add the chopped stems and garlic, cooking until softened, about 3 minutes.
4. Stir in the chopped spinach and continue cooking until wilted, about 2 minutes.
5. Remove the skillet from heat and let it cool slightly. In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, nutmeg, salt, pepper, and the spinach mixture. Add the chopped basil if desired and mix well.
6. Spoon the ricotta and spinach mixture evenly into the mushroom caps.
7. Bake the stuffed mushrooms in the preheated oven for 15 to 20 minutes or until the mushrooms are tender and the tops are golden brown.
8. Remove from the oven and let cool for a few minutes before serving. Enjoy your flavorful, diabetic-friendly dish!
