Ingredients

• Portobello mushrooms - 4 large
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Spinach - 2 cups, chopped
• Cream cheese - 4 ounces
• Parmesan cheese - ½ cup, grated
• Breadcrumbs - ½ cup
• Salt - to taste
• Black pepper - to taste
• Italian seasoning - 1 teaspoon

Instructions

1. 1.

   Preheat the oven to 375°F (190°C).

2. 2.

   Clean the portobello mushrooms and remove the stems.

3. 3.

   In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.

4. 4.

   Add chopped spinach to the skillet and cook until wilted.

5. 5.

   In a bowl, mix the sautéed spinach, cream cheese, Parmesan cheese, breadcrumbs, salt, pepper, and Italian seasoning.

6. 6.

   Fill each portobello mushroom cap with the cheese and spinach mixture.

7. 7.

   Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden.

8. 8.

   Remove from the oven and let cool slightly before serving.