Cheese and Tomato Stuffed Portobellos

Preheat oven to 375°F.

Wipe mushrooms clean and dry.

Remove mushroom stems from caps, then dice and saute the stems in 1 Tbsp. of oil for 5 minutes and set aside.

Lightly brush both sides of each mushroom cap with oil.

Arrange gill side down on a baking sheet. Bake for 10 minutes, turning once.

Meanwhile, in a small bowl, combine spinach and tomato sauce.

In another small bowl, combine dried tomatoes, green onions, red pepper, and the sautéed mushroom stems. Set aside.

Remove mushroom caps from oven (they should be gill side up now, since you turned them once).

Spoon spinach mixture into the mushroom caps, dividing evenly.

Top with an equal amount of the dried tomato and mushroom stems mixture.

Sprinkle each stuffed cap evenly with cheese.

Return to oven and bake at 375°F until the cheese begins to melt and the mushrooms are heated through (about 5 to 8 minutes.)

Serve with additional tomato sauce, if desired.