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Use 4-6 champignons instead of 1 portabella mushroom.
Vegan: Leave out mozzarella and pamesan
You could also use this Spinach and Artichoke Hummus for the topping
(http://www.closetcooking.com/2013/01/spinach-and-a...)
Serve with salad, a little bread.
(I cut out cream cheese and mayo)
2 tablespoons oil
6-8 medium sized portabella mushrooms, stems and gills removed
1 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1/4 cup mozzarella
1 clove garlic, chopped
salt and pepper to taste
1/2 cup panko bread crumbs
1/4 cup grated parmigiano reggiano (parmesan), grated
1. Brush the mushrooms with oil and roast in a preheated 450F oven on a baking sheet with the inside facing up until tender, about 10-15 minutes.
2. Meanwhile mix the spinach, artichokes, mozzarella, garlic, salt and pepper.
3. Mix the breadcrumbs and parmesan.
4. Divide the filling between the mushrooms and sprinkle on the bread crumbs.
5. Roast until the filling is hot and the breadcrumbs are golden brown, about 10 minutes.
See more at http://www.closetcooking.com/2012/02/portabello-mushrooms-stuffed-with.html#
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1st Keep
 Kathi_Go
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