INGREDIENTS:
3 portabello mushroom caps
1 tablespoon canola oil
4-ounces reduced-fat cream cheese, softened
1 cup grated extra sharp cheddar cheese (about 4 ounces)
1 clove garlic, grated or finely minced
2 cups firmly packed fresh spinach, finely chopped
salt and pepper to taste
DIRECTIONS:
Get full recipe >> Grilled Portobella Mushrooms with Spinach and Cheese @ rachelcooks.com