Shelly's Recipe

STUFED PORTOBELLO MUSHROOMS WITH SPINACH

Category: Stuffed Mushrooms

4 Portobello mushrooms, de-stemmed, gills removed, and washed
1 8-oz package frozen spinach, thawed and excess water removed
1/2 cup (4-oz) cream cheese, softened
1/2 cup feta cheese
1/2 cup Parmesan cheese, divided
2 teaspoons garlic powder
Salt and pepper to taste

Preheat oven to 400. Spray a cookie sheet with non stick spray. Lay each mushroom on top. Combine spinach, cream cheese, feta, half of the Parmesan, garlic powder, salt and pepper. Spoon and spread the filling inside each mushroom top. Sprinkle remaining Parmesan cheese over the tops of each mushroom and bake for 20 minutes.