Spinach and Mushroom Stuffed Portobello Mushrooms

• 4 large portobello mushrooms, stems removed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 cups fresh spinach leaves
• 1 cup mushrooms, chopped
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place portobello mushrooms on the baking sheet, gill side up.
3. In a skillet, heat olive oil over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
4. Add spinach and chopped mushrooms to the skillet. Sauté until spinach wilts and mushrooms are tender, about 5 minutes.
5. Remove skillet from heat and stir in grated Parmesan cheese (if using). Season with salt and pepper to taste.
6. Spoon spinach and mushroom mixture evenly into each portobello mushroom cap.
7. Bake in the preheated oven for 15-20 minutes until mushrooms are tender.
8. Serve hot, optionally garnished with additional Parmesan cheese.