2 Portobello mushrooms
Balsamic vinegar
1 T Extravagonzo Roasted Garlic Culinary Oil
2 cloves Catch a Fire Italian Garlic, minced
1/4 of an onion, chopped
1 yellow pepper, roasted and chopped
2 Roma tomatoes, chopped
2 cups of fresh spinach
1/4 cup breadcrumbs
Italian Seasoning Adjustable Grinder
Mozzerella cheese

1. Preheat the oven to 375 degrees. Remove the stem and gills from the mushroom. I use a spoon to scoop them out.
2. Brush the mushrooms with balsamic vinegar.
3. Heat Extravagonzo Roasted Garlic Culinary Oil in a small saute pan. Add the onions and Catch a Fire Italian Garlic. Cook until tender. Add in peppers. Cook until tender.
4. Add in tomatoes and spinach. Cook until spinach wilted and “cooked.”
5. Divide the filling and stuff the mushrooms.
6. Sprinkle breadcrumbs on the top and add Italian Seasoning Adjustable Grinder. Top with cheese.
7. Place on a baking sheet and bake for about ten minutes or until the cheese is melted.
8. Enjoy!