Portabello Mushrooms with Spinach and Ricotta

Instructions

1 onion garlic 1 container ricotta cheese 1 pkt baby spinach lemon pepper, paprika,cayenne pepper, nutmeg, herbs onions, garlic, mustard powder Preheat oven to 350 degrees F (175 degrees C). Brush both sides of each portabello mushroom cap with Italian dressing. (Didnt do just sprayed with olive oil spray.Arrange mushroom on a baking sheet, gill sides up. Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms. Fry chopped onion and garlic till translucent Add spices and fry for a minute - nutmeg,paprika,cayenne, lemon pepper, ina paarman herb spice, mustard powder Stir spinach, ricotta cheese, some Parmesan cheese Divide spinach mixture over mushroom caps - sprinkle some mozzarella cheese on top and some paprika Continue baking until topping is golden brown and cheese is melted, about 10 minutes more. Served with wholewheat couscous