Cheesy Stuffed Portabellas

Submitted by iewe7726

"From Rachel Ray -- looks fabulous!!"

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 6 sun-dried tomatoes packed in oil, thinly sliced
• 12 ounces Baby Spinach, fresh and coarsely chopped
• 2 slices cheese pizza, chopped into bite sized pieces (deep dish)
• 8 ounces mozzarella cheese, shredded
• 1⁄2 cup chicken broth
• 1⁄4 cup fresh basil, chopped
• salt and pepper, to taste
• 4 large portabella mushroom caps
• olive oil (for brushing)
• basil (to garnish)

directions

1. In a large, heavy skillet, heat the olive oil over medium heat. Add the onion and cook, stirring, until softened, about 6 minutes.
2. Add the sun-dried tomatoes and spinach and cook until the spinach wilts, about 2 minutes.
3. Add the pizza, half of the cheese, the chicken broth and basil and cook until the cheese melts, about 2 minutes.
4. Season the stuffing with salt and pepper and remove from the heat.
5. Using a spoon, scrape the gills from the inside of each mushroom cap and discard. Brush the top of each mushroom cap with olive oil and place upside down on a baking sheet.
6. Divide the stuffing among the mushroom caps; sprinkle with the remaining cheese. Bake until the cheese is bubbly, 20 minutes in a preheated 350 degree oven.Top with more chopped basil.