4 large Portobello mushrooms
2/3 cup Ricotta cheese
10 oz bag spinach, cooked, squeezed and chopped
2 tbsp flour
1 large garlic clove, minced
1 medium onion, chopped
1 cup monterrey jack or mozzarella cheese, grated or finely diced
2 tbsp Parmesan cheese, grated
2 tsp dried oregano

Instructions
Cut out mushroom stalks at cap. Reserve caps, chop stalks and mix to remaining