Spinach-Stuffed Portobellos

• 4 large portobello mushrooms
• 2 tablespoons olive oil
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 3 tablespoons chopped green onions
• 2 tablespoons grated Romano cheese
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon salt
• 1/2 cup shredded part-skim mozzarella cheese

1. Remove and discard stems and gills from mushrooms. In a large skillet over medium heat, cook mushrooms in oil for 10-15 minutes or just until tender, turning once.
2. In a small bowl, combine the tomatoes, spinach, onions, Romano cheese, pepper flakes and salt. Spoon into mushroom caps. Sprinkle with mozzarella cheese.
3. Place on a
4. lined with heavy-duty foil. Bake at 375u0b0 for 10-15 minutes or until heated through and cheese is melted.

portobello mushrooms, olive oil, tomatoes, spinach, green onions, romano cheese, red pepper, salt, mozzarella cheese

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