Ingredients

4 portobello mushrooms, stems removed and chopped, caps reserved
5 tablespoons olive oil
3/4 cup onion, chopped
3 cloves garlic, crushed
3 cups fresh spinach, chopped
1/2 cup panko breadcrumbs
1/3 cup plus 5 tablespoons Parmesan cheese, grated
6 oz goat cheese, crumbled

Directions

Preheat oven to 400 degrees.

Remove gills from caps with a spoon. Place caps in large baking pan, open side down and drizzle with 3 tablespoons olive oil. Roast 15 minutes. Remove from oven and turn caps over.

While mushrooms are roasting, heat skillet over medium heat. Add remaining olive oil, onion, garlic and mushroom stems and sauté until tender. Add fresh spinach and stir until wilted. Season with salt and pepper. Transfer mixture to a large bowl and cool slightly. Add breadcrumbs, 1/3 cup Parmesan and goat cheese until combined. Fill each mushroom top and sprinkle with remaining Parmesan cheese. Bake 15 minutes or until cheese begins to brown.