Spinach & Goat Cheese Stuffed Portobello Mushrooms

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