Instructions: Wipe mushroom caps with damp towel, remove stems, and gently scrape off gills with grapefruit or teaspoon. Heat a dry skillet over medium high heat, sear both sides of the mushroom caps for a minute or two on each side (do not cook) Remove and place on paper towels, gill side down to drain. "Limp" up the spinach leaves in microwave for a minute - lay out flat on paper towel and blot dry. Place caps on a baking sheet. Blot insides dry if necessary. Layer two large spinach leaves on each. Combine remaining ingredients, divide into 6 portions and fill caps. Bake in a preheated 375 oven for 5-7 minutes, or until cheese is melted. I have also used the filler ingredients and baby bello mushrooms to make small portions. Same principals, just a shorter cooking time.

Do not overcook or Portobello caps become wet, slimy and leaky! Serve with a few pieces of thinly sliced French baguette.

NOTES : This is my evolved version of an appetizer served to us at a restaurant. Its original plated form was a grilled mushroom, flanked on one side with sweet pepper strips, Gorgonzola on the other then garnished with a few basil leaves, all resting on a fresh spinach leaf or two, This is a killer recipe. Can be assembled ahead, then popped in the oven when guests arrive.

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