Makes 4 servings.

Ingredients

4 large portobello mushroom caps

2 tablespoons olive oil, divided

3 small shallots, chopped

3 cloves garlic, chopped

6 oil-packed, sun-dried tomatoes, drained and chopped

5 cups raw baby spinach

1/4 teaspoon black pepper

1 cup cherry tomatoes, quartered

1/4 cup grated Parmesan cheese, divided

4 ounces goat cheese, sliced

1 tablespoon balsamic vinegar, divided

8 basil leaves, thinly sliced

Directions
<ul>
 <li>Preheat oven to 400 degrees.
 </li>
 <li>Using damp paper towel or cloth, gently wipe any dirt from portobello caps. Use small knife to slice off each stem at base of caps and discard.
 </li>
 <li>Coat mushroom caps on each side using 1 tablespoon olive oil. Place mushrooms gill-side up on a baking sheet and roast until they start to soften, about 10 minutes. While mushrooms are roasting, make the filling.
 </li>
 <li>Heat large skillet over medium heat and add 1 tablespoon olive oil until it begins to shimmer. Add shallots and garlic and saut&eacute; 1 to 2 minutes, until translucent.
 </li>
 <li>Add sun-dried tomatoes and stir.
 </li>
 <li>Add spinach and stir gently until spinach begins to wilt, about 1 minute. Add pepper.
 </li>
 <li>Add cherry tomatoes and saut&eacute; for another minute. Remove pan from heat and set aside.
 </li>
 <li>Remove mushrooms from oven and divide spinach mixture evenly among each portobello cap.
 </li>
 <li>Top each cap with 1 tablespoon Parmesan cheese and 1 ounce goat cheese. Broil mushroom caps an additional 1 to 2 minutes until cheese starts to melt.
 </li>
 <li>Serve each cap topped with a drizzle of balsamic vinegar and basil.</li>
</ul>

This dish can easily be made vegan by omitting the Parmesan and goat cheese. You can also add a sprinkle of pine nuts or walnuts for added protein and crunch at the end.

Nutrition information

Serving size: 1/4 of recipe. Amount per serving: 240 calories, 16g total fat (7g saturated fat), 40mg cholesterol, 13g carbohydrates, 12g protein, 3g dietary fiber, 300mg sodium.

Source: <a target="_blank" href="https://www.aicr.org/cancer-prevention/recipes/spinach-and-goat-cheese-stuffed-portobellos/">American Institute for Cancer Research</a>

Spinach and goat cheese stuffed portobello mushrooms