1/4 C spinach, wilted 1 clove garlic 1/2 T olive oil Portabella mushroom cap, cleaned 1 1/2 T pesto 1/4 C Trader Joe's Fire Roasted Red Peppers 1 1/2 oz goat cheese, soft 1/4 C Trader Joe's Tomato Basil Marinara 1 oz ricotta cheese, fat-free
Chop garlic, saute with a bit of olive oil for a moment and add fresh spinach. Meanwhile, clean and trim mushroom cap (dice stem and add to filling if you like). Spread pesto on mushroom. When spinach is wilted, chop it up and layer it on top of pesto and then add roasted red peppers (chopped). Mix cheeses together and spread over the top. Bake at 350 for 15-20 minutes. Serve on a bed of warm marinara sauce (and add diced zuccini, carrots, or onions to the marinara if you've got them!).
Number of Servings: 1
Recipe submitted by SparkPeople user CHESSMANS2000.