Spinach and Mushroom Stuffed Portobello Mushrooms

Ingredients:

· 4 large portobello mushrooms, stems removed

· 2 cups baby spinach

· 1 cup chopped mushrooms

· 2 cloves garlic, minced

· 1/4 cup grated Parmesan cheese (optional)

· 2 tablespoons olive oil

· Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Place the portobello mushrooms on the prepared baking sheet, gill side up.

3. In a skillet, heat olive oil over medium heat. Add minced garlic and chopped mushrooms, and cook until softened, about 5 minutes.

4. Add baby spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.

5. Spoon the spinach and mushroom mixture into the cavity of each portobello mushroom.

6. If using, sprinkle grated Parmesan cheese over the stuffed mushrooms.

7. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

8. Serve the stuffed portobello mushrooms hot as a nutritious and satisfying main dish or appetizer.