Spinach and Cheese-Stuffed Portobello Caps

INGREDIENTS

large portobello caps

Cooking spray

1/4 tsp

salt, divided

1 cup

fat-free ricotta cheese

1/4 tsp

garlic powder

1/4 tsp

ground black pepper

1/2 10 ounce package

frozen chopped spinach, thawed and drained thoroughly

1/3 cup

chopped bottled roasted red bell peppers

3/4 cup

tomato sauce

1/2 cup

shredded part-skim mozzarella

1/2 tsp

dried oregano