Ingredients
4 large portobello mushrooms2 tablespoons olive oil1 can (14-1/2 ounces) diced tomatoes, drained1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry3 tablespoons chopped green onions2 tablespoons grated Romano cheese1/4 teaspoon crushed red pepper flakes1/8 teaspoon salt1/2 cup shredded part-skim mozzarella cheese
Preparation
Remove and discard stems and gills from mushrooms. In a large skillet over medium heat, cook mushrooms in oil for 10-15 minutes or just until tender, turning once.
In a small bowl, combine the tomatoes, spinach, onions, Romano cheese, pepper flakes and salt. Spoon into mushroom caps. Sprinkle with mozzarella cheese.
Place on a baking sheet lined with heavy-duty foil. Bake at 375° for 10-15 minutes or until heated through and cheese is melted.
