5 or 6 large portobello mushrooms
extra-virgin olive oil
16 ounces frozen spinach, drained well
¾ cup Feta cheese
¾ cup Parmesan cheese
¼ cup roasted red peppers, finely chopped
¼ cup sun-dried tomatoes, finely chopped
½ cup scallions, finely chopped
Rub olive oil on mushrooms and grill until tender, approximately 15 minutes on low heat. Mix spinach, Feta, Parmesan, peppers, tomatoes, and scallions. Fill mushrooms with mixture and finish grilling another 15 minutes on low heat.
Editor’s Note: This recipe originally came from the cookbook Recipes to Remember
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