Serves 4 (but really 2 as a meal)
4 large portobello mushroom caps
2 Tbsp. olive oil, divided
3 small shallots, chopped
3 cloves garlic, chopped
6 oil-packed sun-dried tomatoes, drained and chopped
5 cups raw baby spinach
1/4 tsp. black pepper
1 cup cherry tomatoes, quartered
1/4 cup grated Parmesan cheese, divided
4 oz. goat cheese sliced
1 Tbsp. balsamic vinegar, divided
8 basil leaves, thinly sliced
Preheat oven to 400°F.
Using damp paper towel or cloth, gently wipe any dirt from portobello caps. Use small knife to slice off each stem at base of caps and discard.
Coat mushroom caps on each side using 1 Tbsp. olive oil. Place mushrooms gill-side up on a baking sheet and roast until they start to soften, about 10 minutes. While mushrooms are roasting, make the filling. DO NOT OVER-ROAST, THE MUSHROOMS WILL BE DISGUSTING!!
Heat large skillet over medium heat and add 1 Tbsp. olive oil until it begins to shimmer. Add shallots and garlic and sauté 1-2 minutes, until translucent.
Add sun-dried tomatoes and stir.
Add spinach and stir gently until spinach begins to wilt, about 1 minute. Add pepper.
Add cherry tomatoes and sauté for another minute. Remove pan from heat and set aside.
Remove mushrooms from oven and divide spinach mixture evenly among each portobello cap.
Top each cap with 1 Tbsp. Parmesan cheese and 1 oz. goat cheese. Broil mushroom caps an additional 1-2 minutes until cheese starts to melt.
Serve each cap topped with a drizzle of balsamic vinegar and basil.
Calories: 240 per large mushroom