Spinach Stuffed Portobellos

• 4 large portabella mushroom caps, stem and gills removed
• 1 tablespoon olive oil
• 1 (12 ounce) packagefrozen spinach souffle, thawed
• 12 cup grated parmesan cheese, divided
• 14 cup Italian seasoned breadcrumbs, plus
• 1 tablespoon Italian breadcrumbs, divided
• 14 cup chopped fresh basil leaf
• 1 teaspoon paprika

1. Clean and prepare portobello mushrooms, discard gills and stem.
2. Brush tops of portobello with oil Turn over and repeat with remaining oil.
3. Place portobellos, stem side down, on grill rack coated with cooking spray, grill 5 minutes.
4. Transfer portobellos to baking sheet with stem side up.
5. In medium bowl, combine spinach souffle, 1/4 cup Parmesan cheese, 1/4 cup breadcrumbs, basil and salt and pepper to taste.
6. Divide spinach souffle mixture evenly into each portobello.
7. Top with remaining cheese, breadcrumbs and paprika, if desired.
8. Return portobellos to grill and grill, covered, 5 minutes or until cheese is melted.

portabella mushroom caps, olive oil, packagefrozen spinach souffle, parmesan cheese, italian seasoned breadcrumbs, italian breadcrumbs, fresh basil leaf, paprika

Taken from www.food.com/recipe/spinach-stuffed-portobellos-351553 (may not work)