Spinach and Goat Cheese Stuffed Portobello Mushrooms

Ingredients

• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Goat cheese - 1/2 cup, crumbled
• Spinach - 2 cups, chopped
• Portobello mushrooms - 2 large

Instructions

1. Preheat the oven to 375°F.
2. Remove the stems from the portobello mushrooms and scrape out the gills with a spoon.
3. In a skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
4. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Season with salt and pepper.
5. Remove the skillet from heat and let the spinach mixture cool slightly.
6. In a bowl, combine the spinach mixture and crumbled goat cheese. Stir until well combined.
7. Divide the spinach and goat cheese mixture evenly between the portobello mushrooms, filling the caps.
8. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden.
9. Serve the stuffed mushrooms hot and enjoy!