Stuffed Portabellas

YUM. Look at all of those veggies! Needless to say, John did not partake in this meal. This is super easy and quick to make, not to mention, super healthy!

Stuffed Portabellas

2 portabella mushrooms, outsides wiped with a damp towel and guts torn out to leave a shell
1 bag of fresh (or frozen) spinach
1 onion, diced
3 or so cloves of garlic, chopped up
1/4 cup or so of parmesan cheese

Over medium heat, saute the onions and garlic with a tiny bit of olive oil. While this is happening, put the mushroom caps under the broiler for a few minutes (5-10). Once the onions are translucent, add ALL of the spinach. Toss the veggies a few times- all of the spinach will wilt pretty quickly & you want to make sure that you get all of it.

Pull the portabellas out of the oven and top with the spinach mixture. Top with a tiny sprinkle of parmesan cheese and stick back under the broiler until the cheese gets golden. Eat. Done and done.

**If you would like, you can marinate the mushroom caps before they go under the broiler. Sometimes I just toss them with a little Italian dressing. I am not a fan of balsamic vinaigrette, so I'm sure you could do that too.