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INGREDIENTS
4 Portobello mushroom caps, stems removed
2 oz. olive oil
2 oz. balsamic vinegar
1 1/2 cups Boston Market Creamed Spinach
1 cup crumbled goat cheese
Optional: artichoke hearts, chopped, water chestnuts, sliced
INSTRUCTIONS
Preheat oven to 425°F. Set Mushrooms, stem side up, on a grate over a flat baking sheet. Drizzle each one with oil and vinegar. Bake for 15 minutes. While baking, stir together the spinach and 3/4 cup goat cheese (set aside 1/2 cup for topping). Add optional items now if desired. Remove and fill mushrooms with spinach mixture. Add 1/4 cup of goat cheese as topping. Return to oven and bake an additional 15 to 20 minutes. Cheese should be browning.
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| This is a wonderful meal for your family and friends who are vegetarians. |
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