Spinach Stuffed Mushrooms

6 large portabello caps
1 11oz pkg goat cheese
1 1 cup thawed and drained frozen chopped spinach
6 Tbs olive oil
salt and pepper to taste
1 tsp dried red pepper flakes
1 cup shredded parmesan or cheddar cheese

Arrange portabello caps, rib side up in a greased baking dish or cookie sheet. Drizzle 1 Tbs olive oil on each cap and sprinkle with salt and pepper. Bake at 400 degrees for 5-7 minutes until the caps shrink a little. Remove from oven. In a bowl mix together goat cheese (soften in microwave for a few seconds first), red pepper flakes and spinach. Top each cap with spinach mixture and sprinkle with shredded cheese. Put back into the oven and bake for another 10-15 minutes or until cheese starts to brown.

Spinach Stuffed Mushrooms (vegan)

4 large portabello caps
1 12 oz pkg of silken tofu, mashed
3 cup thawed and drained frozen chopped spinach
olive oil
2 Tbs soy sauce
1 Tbs dried italian seasoning
1 Tbs lemon juice
1 tsp salt
1 tsp red pepper flakes

rrange portabello caps, rib side up in a greased baking dish or cookie sheet. Drizzle 1 Tbs olive oil on each cap and sprinkle with salt and pepper. Bake at 400 degrees for 5-7 minutes until the caps shrink a little. Remove from oven. In a bowl mix together tofu, spinach, 1 Tbs olive oil and remaining ingredients. Top each cap with spinach mixture. Put back into the oven and bake for another 15-20 minutes or until lightly browned.