Stuffed Portobello Mushrooms

Serves 4

60 Minutes

8 large portobello mushrooms
1 cup crumbled soy-free nut cheese
2 tablespoons extra virgin olive oil
4 cups chopped, fresh spinach
2 cups no-sugar added organic marinara sauce
¼ cup chopped fresh oregano

Preheat the oven to 350°F. Separate stems from mushrooms and cut stems into small pieces. Put sliced stems, nut cheese, oregano, and spinach, in a medium-size bowl and toss to combine. Spread olive oil onto the inside and outside of each mushroom, then stuff with the nut cheese blend. Pour on the marinara sauce, distributing evenly between the 8 mushrooms. Place mushrooms on a baking sheet and bake for 20 minutes or until mushroom is malleable and nut cheese is softened.