Recipe: Spinach and Fontina-Stuffed Portabellas

SPINACH AND FONTINA-STUFFED PORTABELLAS
Serves 4

4 to 6 medium or large portabella mushrooms
1/4 cup olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/3 cup prepared chunky tomato sauce
1/2 cup sliced green onions (scallions)
1/3 cup sun-dried tomatoes packed in oil, drained and chopped
1/4 teaspoon crushed red pepper
3 ounces (about 3/4 cup) fontina cheese, shredded

Heat oven to 375 degrees F. Remove stems from mushrooms. (Reserve stems to cut up and use in soups, stir-fries, etc). Lightly brush both sides of mushrooms 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 the 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 to 8 minutes. Serve with additional tomato sauce, if desired.