Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

Makes 2  entrees or 4 appetizers

4 Large Portobello Mushrooms

6 oz Fresh Spinach

2 oz Herb Goat Cheese (half of a small log)

1 large Tomato

1/2 C Olive Oil

1/2 C Balsamic Vinegar

1/4 C Soy Sauce

2 Garlic Cloves, minced

1/4 t Freshly Ground Pepper

1/4 C Marsala Wine

2 t Fresh Thyme, minced

Parmesan Cheese, grated

To make marinade, combined olive oil through thyme in a small bowl and whisk to combine.

Lay the mushroom caps upside down in a glass baking dish (the gills should be visible).

Pour the marinade over the mushrooms and let sit 1 hour.

Pre-heat oven to 400 degrees.

Line a baking sheet with foil and place mushrooms right side up (the gills should be invisible).

Roast mushrooms for 10-15 minutes or until tender.

While the mushrooms are roasting, saute spinach over med high heat with 2 T of olive oil.  Cook until spinach has wilted.

After 10-15 minutes in the oven, remove mushrooms and carefully flip so the gills are now visible again.

Spread a thin layer of goat cheese on each mushroom.  Top evenly with spinach and add a thick slice of tomato.

Sprinkle the layered mushroom with Parmesan cheese.

Mushrooms can be assembled to this point, covered and refrigerated.  Reheat in a 350 degree oven for 20 minutes.

Broil mushrooms until tomato is heated through and Parmesan begins to melt and bubble.