By: Nina Jensen
This came out wonderful! I read some of the other reviews and changed some things. For one, it is no longer a vegetarian meal, I added ground turkey to the mix!
I started off by making the filling by browning 1lb of ground turkey. Once that had cooked up, I added a bag of baby spinach and 1 1/2 cup marinara sauce. Let that all cook down about 6-7 minutes. After that I added 1 c of ricotta and 1/4 c of Parmesan to the filling. Let that sit with the heat off until the Portobello’s were done.
I went about baking the Portobello’s at 450 for only 15 minutes. As I read some of the other reviews, I did not want to burn the caps. After the 15 minutes I checked to see if there were softer, they had been therefore I removed them from the oven then slapped a dollop of ricotta to the center (because honestly can you ever have too much cheese). Then I filled the caps with the turkey filling, topped it with a layer of Parmesan, a layer of Italian bread crumbs, and another small layer of Parmesan. I turned the oven down to 350 (again for fear of burning the mushrooms) and cooked that for another 15 minutes.