Cheesy Stuffed Portabellas

• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 6 sun-dried tomatoes packed in oil, thinly sliced
• 12 ounces Baby Spinach, fresh and coarsely chopped
• 2 slices cheese pizza, chopped into bite sized pieces (deep dish)
• 8 ounces mozzarella cheese, shredded
• 12 cup chicken broth
• 14 cup fresh basil, chopped
• salt and pepper, to taste
• 4 large portabella mushroom caps
• olive oil (for brushing)
• basil (to garnish)

1. In a large, heavy skillet, heat the olive oil over medium heat.
2. Add the onion and cook, stirring, until softened, about 6 minutes.
3. Add the sun-dried tomatoes and spinach and cook until the spinach wilts, about 2 minutes.
4. Add the pizza, half of the cheese, the chicken broth and basil and cook until the cheese melts, about 2 minutes.
5. Season the stuffing with salt and pepper and remove from the heat.
6. Using a spoon, scrape the gills from the inside of each mushroom cap and discard.
7. Brush the top of each mushroom cap with olive oil and place upside down on a baking sheet.
8. Divide the stuffing among the mushroom caps; sprinkle with the remaining cheese.
9. Bake until the cheese is bubbly, 20 minutes in a preheated 350 degree oven.Top with more chopped basil.

extra virgin olive oil, onion, tomatoes, cheese pizza, mozzarella cheese, chicken broth, fresh basil, salt, portabella mushroom, olive oil, basil

Taken from www.food.com/recipe/cheesy-stuffed-portabellas-289030 (may not work)