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. .