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Ingredients:
Medium-size portobello mushrooms
1 cup crumbled feta cheese
1/2 cup jarred, roasted red peppers
1 small garlic clove
1 large garlic clove
1 Tbs fresh lemon juice
1/2 tsp dried oregano
1 pound bag of fresh spinach
Olive oil
Black pepper

Procedure:
Preheat the oven to 400 degrees. Gently remove the stems from the somewhat thick, cup-shaped portobello mushrooms and place the caps into an oiled baking dish, gill sides up. Place the dish into the preheated oven.

Once the mushrooms are in the oven, use a food processor to combine the crumbled feta cheese, chopped and well-drained roasted red peppers, the small minced garlic clove, lemon juice, dried oregano and a crack of black pepper. Puree it all until it is nice and smooth.

These mushrooms are so thick to begin with that they will take a while to roast. After a half-hour, they will start to give off a bit of their water, which will collecting in the caps.

Take the baking dish out of the oven, pour the mushroom liquid into a large saute pan and divide the feta cheese mix into the four mushrooms. Place the baking dish back into the oven.

Next, add the large minced clove of garlic to the saute pan, turn the heat to high and start adding the fresh spinach a bit at a time, letting it wilt down, until the whole bag has been sauteed.

Once the spinach has wilted down, add a generous splash of olive oil and turn the heat off.

After the mushrooms have been stuffed, they will take another 15 minutes or so in the oven. Then serve them on top of the sauteed spinach.