Spinach and Fontina Stuffed Portabellas

4 to 6 medium or large portabella mushrooms
1/4 cup olive oil
10-ounce package frozen chopped spinach, thawed and squeezed dry
1/3 cup prepared chunky tomato sauce


1/2 cup sliced green onions
1/3 cup sun-dried tomatoes packed in oil, drained and chopped
1/4 teaspoon crushed red pepper

3 ounces fontina cheese, shredded (about 3/4 cup)

 Preheat oven to 375 degrees.  Remove stems from mushrooms.  Lightly brush both sides of mushroom with oil; arrange on a baking pan.  Bake for 10 minutes, turning once.  Meanwhile, in a small bowl combine spinach and tomato sauce.   In another bowl, combine green onions, sun-dried tomatoes and crushed red pepper.  Remove mushroom caps from oven; place gill-side up on baking pan.  Spoon spinach mixture into mushrooms, dividing evenly.  Top each with an equal amount of the sun-dried tomato mixture and sprinkle with fontina cheese.  Return to oven until heated through and cheese begins to melt, 5-8 minutes.  Serve with additional tomato sauce, if desired.                            .