Stuffed Portobello Mushrooms

This is my FAVORITE dish right now and it's super healthy!  We stumbled this recipe by accident.  My mom bought Portobello mushrooms and didn't know what to do with them so she gave them to Tim to figure something out.  Tim found this recipe here.  It's meant to be a side dish but it's so filling that it could be a main course.  Thanks Mom!

Ingredients:

2 Portobello mushrooms

1-2 teaspoons olive oil

1-2 teaspoons balsamic vinegar

Salt and black pepper

3 cloves garlic, finely chopped

2 cups spinach leaves (at least, sometimes I use 4 cups because they cook down so much)

½ cup canned cannellini or white kidney beans, drained and rinsed

2 tablespoons grated Parmesan cheese

Instructions:

Preheat the oven to 450°F. 

Set the mushrooms gill side up on a rimmed baking sheet covered in foil. 

Combine the oil and vinegar in a small bowl.

Brush the oil and vinegar on the mushrooms.  You don't want the mushrooms to be soggy so don't go overboard.  Season with salt and pepper and bake for 15 minutes. 

Meanwhile, coat a large nonstick skillet with olive oil or cooking spray.  Place over medium-low heat and saute the garlic until it starts to brown.

Add the spinach a handful at a time, stirring constantly, until it cooks down.  Then, stir in the beans and salt and pepper to taste; cook for 1 minute to combine the flavors. 

Fill the mushroom cavities with the spinach mixture.  Sprinkle with cheese and bake for 10 minutes until the mushrooms are warmed through and the cheese is melted.  Yum!