veggie stuffed portabellas

Prep time: 35 minutes
Servings: 4

Ingredients:
4 portabella mushrooms
2 tbsp. balsamic vinegar
2 tbsp. extra virgin olive oil
6 oz. bag raw spinach
1 egg
4 tbsp. Italian bread crumbs
2 tbsp. parmesan cheese
¾ cup shredded mozzarella
½ tsp. sea salt

Preheat oven to 350°. Rinse and de-stem mushrooms. Set the stems aside for filling. Whisk together the balsamic vinegar and olive oil, and brush the mushrooms with the mixture. Pre-bake the mushrooms for 10 minutes at  350°. While the mushrooms are baking, chop the stems and approximately 1/3 of the bag of spinach and add to a medium or large bowl.  Mix in egg, breadcrumbs, parmesan cheese, mozzarella, and sea salt.  Once the mushrooms are pre-baked, fill them equally with the mixture and bake for another 10 minutes. Then, broil on low for an additional 5 minutes. Plate each mushroom on the remaining raw spinach. Serve and enjoy.