Macaroni Grill Stuffed Portobellos Clone

• 4 large portabella mushrooms, stems removed (about 4-inch diameter)
• 2 tablespoons olive oil
• 2 cups ricotta cheese
• 4 ounces crumbled feta cheese
• 2 tablespoons chopped fresh basil
• 1 cup finely sliced fresh raw spinach
• 1/4 teaspoon black pepper
• salt
• 1 yellow pepper, cut into four half-inch thick rings
• 1/2 cup grated parmesan cheese
• 4 cups mixed baby greens
• 1 red bell pepper, finely diced, and remaining yellow pepper, finely diced

1. Brush the top and bottom of each mushroom with a little oil. Place face up on a platter (or baking sheet, if cooking indoors).
2. In a small bowl, combine the ricotta, feta, basil, spinach, pepper and salt. Mix well. Divide the mixture in the center of each mushroom. Top with one of pepper ring and 1/4 of the grated Parmesan cheese. Place on grill with medium coals and cover grill or in a 350 degree oven for 10-15 minute or until mushrooms are cooked and cheese is melted and filling is hot.
3. Serve hot on bed of mixed greens and garnish with diced peppers. .

portabella mushrooms, olive oil, ricotta cheese, feta cheese, fresh basil, spinach, black pepper, salt, yellow pepper, parmesan cheese, mixed baby greens, red bell pepper

Taken from www.food.com/recipe/macaroni-grill-stuffed-portobellos-clone-506700 (may not work)