Shelly's Recipe

SPINACH STUFFED PORTOBELLOS

Category: Stuffed Mushrooms

6 portobello mushroom caps
1 (10 oz) pkg frozen spinach, thawed and squeezed dry
6 oz cream cheese
1/3 cup Romano cheese
1 egg
1 clove garlic, minced
1 tbsp olive oil
Salt and pepper

Saute spinach in olive oil and garlic until water is absorbed. Mix with cream cheese, Romano and egg. Let mixture cool. Brush mushroom caps with olive oil and grill 4 minutes on each side. Fill with spinach mixture and put in a baking dish and bake at 350 for 20 minutes.