Cheesy Portabella Mushroom Caps

Ingredients:
4 portabella mushroom caps
4 oz cream cheese, softened
1 cup shredded cheddar cheese
1 Cubanelle pepper, diced
2 cloves of garlic, minced
2 large handfuls of fresh spinach
Olive oil
1 tsp liquid smoke
1 tbsp molasses bacon seasoning
Salt and pepper

Directions:
1. Preheat oven to 400 degrees and line a baking sheet with foil. Spray with cooking spray.
2. Wipe mushrooms with a damp paper towel and use a spoon to scrap out the gills. Carefully pull the stems off and chop up the stems finely.
3. Put 2 TBSP of olive oil in a pan and heat over medium heat. Add diced mushroom stems, cubanelle, garlic, liquid smoke and molasses bacon seasoning. Saute for about 3 minutes.
4. Add you spinach and a little salt and pepper. Let the spinach wilt down, stirring occasionally for about 2-3 minutes. Turn off heat.
5. While your stuffing mixture cools a bit, wipe a little olive oil on the inside of your mushroom caps and sprinkle with a little salt and pepper.
6. To your stuffing mixture, add in your cream cheese and cheddar cheese and mix well. I waited until it was cool enough to stuff with my hands.
7. Distribute the stuffing evenly between the four mushroom caps and finish with a little bit more salt and pepper and drizzle with olive oil.
8. Bake in the 400 degree oven for 15 minutes.
Serve immediately.

I had this with a steak but the mushroom recipe is a vegan recipe. Enjoy this with a smoky, full bodied Cabernet and you will surely be a happy camper!

Julianne