Stuffed Portobello

Serves 4

8 portobello mushrooms

4 garlic cloves, minced

2 cans diced tomatoes with juice

1 eggplant, diced and peeled

2 bags of spinach, 6-8 cups

Cashew mozzarella

Saute garlic in olive oil for 3 minutes. Add diced tomatoes and eggplant. Cook down for about 20 minutes until most of the juice is gone.

Prepare mushrooms: clean, scrape out centers, sprinkle with salt & pepper and drizzle with Balsamic Vinegar. Cook mushrooms: 5 minutes each side on the BBQ/grill or in oven at 350. Just to soften them up enough that they are cooked rather than raw.

Sauté spinach in a little olive oil until wilted.

Assemble: place mushrooms on a baking sheet top side down. Fill the mushroom with the tomato/eggplant mixture, then a layer of sauteed spinach. Top with a slice or two of cashew mozzarella.

Bake in the oven at 400 for 10 minutes, just enough to get the cheese to melt (broil may work better).

We serve with a side of pasta and more veggies. Pasta is tossed with olive oil and brazil nut parmesan cheese.