Ingredients

• ½ finely chopped onion
• 1 large tomato chopped
• 1 12 oz bag of spinach
• 2 OZ of goat Cheese
• ¼ cup of Italian bread crumbs
• Panko (optional)
• 4 Portobello Mushrooms
• 2 TB olive oil
• 2 tsp balsamic vinegar

Directions

1. Preheat oven to 375.
2. Clean and cut the stems, leaving a small stub of stem to support the portabella.
3. Brush the mushrooms with 2 tsp balsamic and 1 TB olive oil and bake for 12 minutes.
4. In a skillet, add 1 TB olive oil and cook the onion over medium heat for 2 minutes.
5. Add the tomatoes and continue to cook for an additional 3 minutes, smashing the tomato and onion mixture with a fork.
6. Add the entire package of fresh spinach to the skillet and cook down about 5 minutes.
7. Add in the ¼ cup bread crumbs and 2 oz goat cheese and mix together thoroughly. Add salt and pepper to taste.
8. Take the mushrooms out of the oven and stuff with spinach mixture, evenly divided among the four.
9. Top the mushrooms with a sprinkling of bread crumbs or panko breadcrumbs. Bake an additional 10 minutes.
10. Optionally finish the mushrooms by placing under the broiler for 2 minutes.
11. Cool for 1 minute and enjoy.