Stuffed Portobella Mushrooms

• 4 Large Portobella Mushroom Caps
• 2 Shallots, finely chopped
• 8 Cremini Mushrooms,finely chopped
• 1-1/2 cups (not packed) baby spinach, chopped, (remove large stem pieces while chopping).
• 1 clove garlic, chopped
• 2 Slices Rye/Pumpernickel Swirl Bread (Crumbs)
• 4 ozs. Gruyere Cheese, Grated
• Salt & Pepper
• Olive Oil

1. Oven 375 degrees.
2. Remove stems of portobellas and clean. Brush with olive oil on both sides and place on cookie sheet gill side up.
3. Lightly salt and pepper.
4. Saute shallots and mushrooms in 2 tbls olive oil on medium/med low heat about 6 minutes. Add garlic and spinach and saute about a minute. Remove from heat and season with salt & pepper.
5. Cool to handle, add bread crumbs and gruyere to this mushroom mixture. Mound equally on each cap.
6. Bake 20 minutes at 375 degrees.

portobella mushroom, shallots, mushrooms, baby spinach, clove garlic, bread, gruyere cheese, salt, olive oil

Taken from www.epicurious.com/recipes/member/views/stuffed-portobella-mushrooms-50090225 (may not work)