Stuffed Portabella Mushrooms (Perfect for Meatless Monday!)

These stuffed portabella mushrooms are meaty, savory caps piled with garlicky spinach, sweet peppers, ricotta and melty mozzarella- finished with balsamic glaze and basil. They bake up tender (not soggy!) with simple steps that lock in flavor and keep the texture just right. Ingredients For the Mushrooms: o 4 large portabella mushroom caps , stems and gills removed o 2 tablespoons extra virgin olive oil o 1 tablespoon balsamic vinegar o 1 teaspoon garlic powder o ½ teaspoon Italian seasoning o ½ teaspoon coarse kosher salt o ¼ teaspoon freshly ground black pepper For the Filling: o 1 tablespoon extra virgin olive oil o 1/3 cup red bell pepper , finely diced o 1/3 cup yellow bell pepper , finely diced o 1/3 cup white onion , minced o 2 cloves fresh garlic , minced o 4 cups fresh baby spinach , stems removed and roughly chopped o ½ teaspoon coarse kosher salt o ¼ teaspoon freshly black pepper o ½ teaspoon crushed red pepper flakes (optional) o ½ cup ricotta cheese o ½ cup mozzarella cheese , freshly shredded o ¼ cup Parmesan , freshly grated o ½ cup seasoned breadcrumbs o ½ cup marinara sauce Garnish: o 2 tablespoons Balsamic glaze o 2 tablespoons fresh basil , cut into ribbons o 2 tablespoons parmesan cheese , freshly shredded https://www.savoryexperiments.com/stuffed-portabella-mushrooms/