Stuffed Portobello Mushrooms

Juicy portobello mushrooms filled with spinach, garlic, ricotta, and breadcrumbs, then baked for a satisfying meal.

Steps:

1. Preheat the oven to 375°F.

2. Remove stems from portobello mushrooms and brush with olive oil.

3. Sauté spinach and garlic in a pan, then mix with ricotta and a pinch of nutmeg.

4. Fill the mushrooms with the spinach mixture and sprinkle with breadcrumbs and Parmesan.

5. Bake for 20 minutes until golden and tender.

6. Serve with a side salad or crusty bread.

Cost: $2.90 per serving