This was a fantastic dinner that I never would have guessed would be as healthy as it is. It tastes great, and looks amazing. Next time I'm trying to impress someone, this is what I'm making.
It was very easy to make- the only problem I ran into was how to cut up the spinach. The recipe doesn't say, so I just sliced it into small strips, which worked very well. But I wonder if sauteing it first so that it wilts a little bit and leaving the leaves whole would work. The contrast between the slightly acidic sauce and the rich ricotta is fantastic. The mushrooms hold up well and make for a stunning presentation. The melted Parmesan on top makes it look spectacular. I did add a little garlic salt to the cheese/spinach/olive mixture, and it helped a lot. I used black olives because I had them on hand. I used the leftover spinach to make a fantastic salad with lime juice, olive oil, and parmesan. The whole plate looked so great I honestly started giggling to myself.
The only thing I have against this recipe is that it is a little expensive. I don't know about you, but I don't have portabellos lying around, and they aren't the cheapest mushroom. I actually had to go out and buy everything for this recipe (but it was totally worth it). So if I can ever find portabellos on sale, I'll definitely be making this, and maybe even when they're not. For two people, it's definitely a worthwhile meal. For company, it could get a little hairy.