Instructions: In a large pan, saute the portobellos in the olive oil. Remove them from the pan and set aside. Add the onions. and saute until softened, about 10 minutes. Add 3/4 cup Marsala, and simmer until only 1/3 cup remains. Add the carrots and cook until tender, 3-5 minutes. Add the spinach and stir until wilted. Remove from the pan and add nuts and cheese.

Place the mushrooms back in the pan. Top the mushrooms with the veggie mixture. Add the remaining 1/4 cup of Marsala to the pan . Cover and steam 4 minutes until the mushrooms are cooked through. We serve this with couscous, and acorn squash for a complete meal.

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