Spinach Stuffed Mushrooms

• 2 Portobello Mushrooms
• 2 teaspoons Olive Oil
• 10 ounces, weight Frozen Spinach, Thawed
• 1 clove Garlic
• 2 packages (about 3/4 Oz. Wedge) Laughing Cow Swiss Cheese
• Salt And Pepper
• 2 ounces, weight Mozzarella Cheese, Shredded

1. 1. Using a damp cloth, wipe off the mushrooms (do NOT put them under running water). Remove the stem and scrape out the gills using a spoon.
2. 2. Drizzle a small amount of oil on the back of the mushroom.
3. 3. Thaw out the spinach and place it in a cloth and squeeze out the excess liquid.
4. 4. Grate or finely chop the garlic and place it in a bowl. Add in the Swiss cheese, spinach, salt, and pepper and combine.
5. 5. Stuff the mushrooms with the spinach/cheese filling and sprinkle the mozzerella cheese on top.
6. 6. Turn your grill on medium-high heat and cook the mushrooms for 15-20 minutes (with the grill cover closed), or until the mushrooms are tender and the filling is hot.
7. 7. Remove from the grill and enjoy.
8. Using an oven instead of a grill? Preheat your oven to 400u0b0F and cook for about 15 minutes.

mushrooms, olive oil, clove garlic, laughing cow, salt, mozzarella cheese

Taken from tastykitchen.com/recipes/sidedishes/spinach-stuffed-mushrooms/ (may not work)