Spinach and Fontina Stuffed Portabellas
4 to 6
medium or large portabella mushrooms
1/2 cup sliced green
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. .