Portabella Mushroom Parmesan

Full of super tomato sauce, fresh sautéed spinach and gooey cheese, this stuffed mushroom dish can be a meal in itself.

4 large Portobello mushrooms, stems and gills removed, sliced, about 4 cups
4 tablespoons olive oil (2 for grilling mushrooms and 2 more for sautéing spinach)
A pinch of coarse salt and a grind of fresh pepper
1 pound fresh spinach leaves, about 4 cups
1 cup marinara sauce (if you don’t have any home made sauce, choose good quality sauce in a jar)
1 (4-ounce) piece fresh mozzarella, sliced
2 ounces Parmesan cheese, grated, about 1/2 cup

Spray a grill pan with vegetable oil spray. Heat the grill to medium high. Drizzle the mushrooms with 2 tablespoons olive oil and place into the pan, cap side down. Grill the mushrooms, turning once until just beginning to soften. Season with salt and pepper. Remove to a baking dish.

Drizzle the remaining 2 tablespoons olive oil into a skillet and warm over medium high heat. Sautee the spinach in the pan until just wilted, about 3 to 4 minutes,

Preheat the oven to 425 degrees. Pour half of the marinara sauce into a shallow baking dish. Place the mushrooms into the baking dish, cap side down. Stuff the mushrooms with the wilted spinach. Pour the remaining sauce over top. Layer slices of mozzarella cheese over top and sprinkle with Parmesan cheese. Bake until the cheese is melted and bubbly, about 10 to 15 minutes.

Yield: 4 large mushrooms
Preparation Time: 20 minutes
Cook Time: 15 minutes

Sources and Substitutions
You can add a sprinkle of freshly made bread crumbs to the top of this dish for an extra depth of flavor. You can also stuff the mushrooms with roasted veggies, such as diced zucchini, carrots and tomatoes before you layer with cheese.

If you do not have a home made marinara sauce in the fridge, choose a prepared sauce that has natural ingredients and just a small amount of added sugar and salt.