INGREDIENTS
6
large portabella mushrooms
3 cloves
garlic, finely minced
1 1/2
Tb olive oil
salt and pepper
1 cup
park skim ricotta cheese
1
egg
1/4 cup
freshly grated parmesan cheese
6 oz
freshly grated mozzarella cheese
2/3 cup
drained frozen chopped spinach
1/2 tsp
italian seasoning
1 tsp
salt
1/2 tsp
black pepper
1 cup
tomato pasta sauce