Spinach Stuffed Portobellos

1. 1

   Clean and prepare portobello mushrooms, discard gills and stem.

2. 2

   Brush tops of portobello with oil Turn over and repeat with remaining oil.

3. 3

   Place portobellos, stem side down, on grill rack coated with cooking spray, grill 5 minutes.

4. 4

   Transfer portobellos to baking sheet with stem side up.

5. 5

   In medium bowl, combine spinach souffle, 1/4 cup Parmesan cheese, 1/4 cup breadcrumbs, basil and salt and pepper to taste.

6. 6

   Divide spinach souffle mixture evenly into each portobello.

7. 7

   Top with remaining cheese, breadcrumbs and paprika, if desired.

8. 8

   Return portobellos to grill and grill, covered, 5 minutes or until cheese is melted.

No additional tips available.