Ingredients

8 medium or 4 large portobellos

1/4 cup olive oil

1 pkg (10 oz.) frozen chopped spinach, thawed and squeezed dry

1/3 cup prepared chunky tomato sauce

1/3 cup sun-dried tomatoes packed in oil (drained and chopped)

1/2 cup sliced green onions

1/4 teas. crushed red pepper

3 oz. Fontina cheese, shredded (1- 1 1/2 cups)

Preparation

Pre-heat oven to 375

  1. Remove mushroom stems and discard. With a cleaning brush, remove any loose dirt from the cap, and the underside. For a final cleaning, wipe the cap. Lightly brush both sides of each mushroom with oil. Arrange gill side down on a baking sheet. Bake for 10 minutes, turning once.
  2. Meanwhile, in a small bowl, combine spinach and tomato sauce. In another small bowl combine dried tomatoes, green onions and red pepper. Set aside.
  3. Remove mushrooms from oven. Spoon spinach mixture into gill side, dividing evenly. Top each with an equal amount of the sun-dried tomato mixture. Sprinkle evenly with cheese. Return to oven until heated through and cheese begins to melt, 5-8 minutes or til hot all the way through.

Serve with extra tomato sauce, if desired.