This is one of my favorite dishes to make, and its relatively simple. Feel free to manipulate the spices, I never actually measure what I put in there,

Ingrediants:
2 large portabella mushrooms, washed
1 cup low fat/non fat ricotta cheese
1/2 cup parmasan cheese, separated
1/2 cup chopped Kalamata olives (optional)
1 cup drained frozen chopped spinach
1/2 cup marinara sauce
1 t Italian seasoning
1/4 t basil
1/4 t oregano
1/4 t pepper

Preheat oven to 450 degrees F. Place portabella mushrooms on an oven tray (I use foil on top of the tray so it’s less messy) and bake for 25 min. Take mushrooms out and drain any excess fluid. Be careful as they will be very hot.

To prepare the stuffing: mix 1 cup ricotta with 1 cup spinach, 1/4 parmesan cheese, olives (optional) and all spices.

Fill bottom of caps with 1/4 cup of marinara sauce each and place stuffing into mushroom caps on top of sauce, packing in. Bake at 450 degrees for 15 min. Remove and place remaining 1/4 cup parmesan cheese on top and continue to bake for 5-10 min until cheese is melted.

Serve hot with side dish of choice (I made bowtie pasta with marinara sauce and sauteed zucchini). Makes 2 portions.

One of my coworkers was kind enough to bring in some delicious red and orange tomatoes fresh from her garden, so I thought it would be the perfect opportunity to make a tomato salad, throwing in some fresh cilantro and goat cheese for taste and style. Recipe below:

1 large red vine ripened tomato
1 medium orange vine ripened tomato
1 oz goat cheese, crumbled
1 T fresh chopped cilantro
salt and pepper to taste

Cut tomatoes in wedges and place on a plate in a circular pattern with red on the outside and orange on the inside. Sprinkle on goat cheese, cilantro, and salt and pepper to taste. Serve immediately and enjoy.

Makes 1 full lunch or dinner portion or 3-4 side dish sized portions.