ricotta stuffed portabellas.

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I am obsessed with Kite Hill products, especially the ricotta cheese. I have made lasagna with it, and I also have topped some polenta with it. I had half a tub left, and was trying to figure out what to do with it, so I decided to stuff some portabellas! I whipped this up and ate it for lunch and felt like I was eating something so fancy!

2-3 portabella mushrooms
1/2 tub kite hill ricotta
fresh spinach
vegan parmesan
garlic
Vegan sausage (I used field roast and diced it up)
Pasta sauce
salt and pepper
balsamic vinegar (optional)

Chop your spinach. Add to ricotta: spinach, vegan sausage, garlic, salt, pepper. Lightly toss your portabella in a little bit of balsamic vinegar (optional); season with salt and pepper. Fill portabella with ricotta mixture, top with some vegan parmesan and bake at 400 degrees for about 25 minutes.

Top with spaghetti sauce and enjoy!

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