Broiled Cheese Stuffed Portobellos

• 6 large portobello mushrooms (4 to 4-1/2 inches), stems removed
• 2/3 cup Italian salad dressing
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 3 garlic cloves, minced
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 6 slices part-skim mozzarella cheese

1. Preheat broiler. In a large resealable plastic bag, combine mushrooms and salad dressing. Seal bag and turn to coat. Let stand 15 minutes. Meanwhile, in a large bowl, combine spinach, cream cheese, Parmesan cheese, garlic, salt and pepper.
2. Drain mushrooms, discarding salad dressing. Place mushrooms in a foil-lined 15x10x1-in. baking pan. Broil 3-4 in. from heat 2-3 minutes on each side or until tender. Fill with spinach mixture; top with mozzarella cheese. Broil 2-4 minutes longer or until cheese is melted.

portobello mushrooms, italian salad dressing, spinach, cream cheese, parmesan cheese, garlic, salt, pepper, mozzarella cheese

Taken from www.tasteofhome.com/recipes/broiled-cheese-stuffed-portobellos/ (may not work)