I was fortunate enough to have the exotic mushroom man (Mark) next to me at the Farmer's Market so I have developed a great love for the fungi!
Stuffed Portabello Mushrooms
2 portabello mushrooms
1 T butter
2 T chopped shallots
2 T chopped red pepper
1/2 c frozen chopped spinach, thawed
1 tsp lemon thyme
3 T diced ham
1/4 c shredded mozzarella
Remove stems from mushrooms and chop.
Brush mushroom caps with olive oil and bake 15 min in a 350 degree oven.
Melt butter in small skillet and cook stems, shallots, and peppers till soft.
Cool in small bowl. Add ham, thyme, spinach, and cheese. Season to taste with salt and pepper.
Remove mushrooms from oven, pile filling into cap and return to oven and bake 10 min or till cheese gets melted and golden brown.