Spinach, Tomato and Feta stuffed Portabella Mushroom Caps

4 Portabello mushroom caps
2 cups baby spinach leaves
12 cherry tomatoes, chopped
1/4 cup Feta cheese, crushed
1/4 cup shredded part-skim mozzarella
1/4 cup Olive oil
Garlic and Herb seasoning
1/2 tsp Paprika
1/2 tsp Onion powder
1 cup vegetable broth

1) Preheat oven to 350 F

2) Wipe the caps off with a damp paper towel. Using a spoon, scoop out the black gills in the underside of the cap. Cut off the stems

3) Coarsely chop the baby spinach leaves and place in a bowl. Add the feta, a third of the mozzarella and tomatoes.

4) Add spices to the olive oil, mix well. Toss spiced olive oil with the spinach, feta, mozzarella and tomatoes.

5) Depending on the size of your baking pan, pour enough vegetable stock into the bottom, just enough to have the caps sitting in liquid while baking.

6) With the caps facing up in the baking pan, evenly divide the spinach mixture into the caps. Sprinkle the remaining mozzarella on the stuffed caps.

7) Bake at 350 for 35-40 minutes or until mushrooms are soft and tender.

Serving Size: 4 servings (1 cap per serving)

Number of Servings: 1

Recipe submitted by SparkPeople user FABTEMP.