Sans Gluten Stuffed Portobello

Portobello mushrooms are one of my favorite 'shrooms to work with.  They are versatile, hearty and of course delicious. Slice them up and saute as a side dish or keep them whole and create a main dish. I like to make this dish when I'm looking for a quick and easy week night dinner.  If you have kids in the house this is a great meal for them to help you prepare!

As usual I encourage you to experiment with other ingredients that you love but see below for the version I'm quite fond of.  Feel free to adjust quantities to your liking.

Ingredients:
4 large portobello caps (remove the stem)
1 cup halved cherry tomatoes (optional)

For stuffing:
3/4 cup part skim ricotta cheese
3/4 cup shredded part skim mozarella
1/2 cup of your favorite sans gluten breadcrumbs*
3/4 cup baby spinach (optional-I just tried adding spinach this week and it was great)

*If using unseasoned breadcrumbs try adding some of your favorite fresh or dried herbs, i.e. oregano, garlic, dried red pepper flakes,etc

Place the portobellos gill side down on a baking sheet and bake at 385 degrees for 5-10 minutes while you prepare the stuffing.

Remove the mushrooms from the oven and flip over, gill side up.

Place enough stuffing on each mushroom to almost cover the whole thing (I like ALOT).
If using cherry tomatoes place them on top of the stuffing and put mushrooms back into oven for 10-15 minutes or until golden brown.

Enjoy this dish as a vegetarian main over a salad or with some sans gluten grains. IF there are any leftovers enjoy for lunch at work the next day!