Preparation Steps

• Preheat your oven to 375°F (190°C). Lightly brush the portobello mushroom caps with olive oil and place them on a baking sheet, gill-side up.
• In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
• Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
• In a medium bowl, combine the softened cream cheese, grated Parmesan cheese, and breadcrumbs. Stir in the wilted spinach and garlic mixture. Season with salt and pepper.
• Spoon the spinach and cheese filling generously into each portobello mushroom cap.
• Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
• Let cool slightly before serving.