Stuffed Portobello Mushrooms with Spinach

6 Portobello Mushrooms

For the stuffing:

2 cups Italian style breadcrumbs
5 tablespoons olive oil
5 cloves garlic
juice of 1 lemon
¼ teaspoon red pepper flakes

Preheat oven to 350 degrees.

Clean mushrooms, dry well, brush with olive oil.

To make the stuffing:

Place spinach in large frying pan, heat until defrosted and excess water absorbed. Add olive oil, parsley and garlic. Then add the breadcrumbs, lemon juice, Romano cheese and red pepper. Add a little more olive oil to this mixture. Mix well.

Do not keep cooking once the final ingredients are mixed in.

To assemble mushrooms:

Place mushrooms in a large oven pan, and then spoon stuffing into each mushroom.

Drizzle each mushroom with olive oil. Bake for about 20 minutes, remove from oven and then generously grate more Romano cheese onto each mushroom.

Mushrooms maybe eaten warm or cooled.