Stuffed portobello mushrooms with spinach

The filling is absolutely delicious – I can’t wait to eat these.


4 Portobello mushrooms, de-stemmed, gills removed, and washed

1 8-oz package frozen spinach, thawed and excess water removed

1/2 cup (4-oz) cream cheese, softened

1/2 cup feta cheese (I used havarti because I didn’t have any feta)

1/2 cup Parmesan cheese, divided

2 teaspoons garlic powder (I used 1 large clove garlic, crushed)

salt and pepper to taste

Directions:  Preheat oven to 400 degrees. Spray a cookie sheet with non stick spray.  Lay each mushroom on top.  Combine spinach, cream cheese, feta, half of the Parmesan, garlic powder, salt and pepper.  Spoon and spread the filling inside each mushroom top.  Sprinkle remaining Parmesan cheese over the tops of each mushroom and bake for 20 minutes. Enjoy!