Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce.
Place mushroom caps, gill-side up, on the prepared pan.
Sprinkle with salt and 1/8 teaspoon pepper.
Roast until tender, 20 to 25 minutes.
When the mushrooms are tender, carefully pour out any liquid accumulated in the caps.
Return the caps to the pan gill-side up.
Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan.
Bake until hot, about 10 minutes.
Serve with the remaining marinara sauce.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
