Wood Fired Portobello Mushrooms with Spinach and Cheese

Ingredients:

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

Directions:

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.