Spinach Ricotta Portobello Gratins

Ingredients

• 2 whole Large Portobello Mushrooms, Wiped Gently With A Damp Cloth
• 2 teaspoons Olive Oil
• 1 pinch Salt
• 1 pinch Black Pepper
• 1 Tablespoon Olive Oil
• 1 whole Medium Onion, Diced
• 4 cups Chopped Fresh Spinach
• 2 cloves Garlic, Minced
• 1 teaspoon Minced Fresh Thyme Leaves
• ½ cups Ricotta Cheese
• 1 whole Large Egg
• 2 ounces, weight Mozzarella, Shredded, Divided
• ¼ teaspoons Salt
• 1 pinch Black Pepper

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