3-4 large Portobello mushroom caps
1 Tbl canola oil
4-6 oz softened cream cheese (or can mix with goat cheese)
1 cup grated extra sharp cheddar cheese (about 4 oz )
1 clove fresh garlic, finely minced
2 cups firmly packed finely chopped FRESH spinach
salt and pepper to taste
Preheat oven to medium hot heat (about 425 degrees)
Wipe mushrooms off with a damp towel to remove any residual dirt.
Using a spoon, scrape out the gills and remove the stem.
Brush each mushroom top and bottom with the oil.
In a mixing bowl, mix the softened cream cheese, sharp cheddar cheese, garlic and spinach. Add salt and pepper to taste.
Divide cheese-spinach mixture evenly and put into the prepared mushroom caps.
Place on a cookie sheet that is covered with parchment paper (so will not stick to sheet pan).
Cook for about 10-15 minutes, until top is bubbly/light brown.
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