Champiñones portobello rellenos de espinacas

Ingredientes

• 4 large portobello mushroom caps
• 10 oz chopped frozen spinach, thawed
• 1/4 cup Parmesan cheese
• 1/2 tsp garlic powder
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste

Preparación

1. 1

   Preheat the oven to 425F. Line a baking sheet with parchment paper.

2. 2

   Put portobello mushroom caps on a baking sheet (gill side up), sprinkle with salt and pepper and bake for 15 minutes.

3. 3

   While the portobellos are baking, mix spinach, garlic powder and Parmesan cheese.

4. 4

   Take the portobellos out of the oven and distribute the spinach filling evenly between the portobellos. Spinkle mozzarella cheese on top of the spinach filling.

5. 5

   Return the stuffed portobellos to the oven and bake for an additional 15 minutes.