Macaroni Grill Stuffed Portobellos Clone

I've never eaten there, and the item is off the menu now, but someone asked for this recipe and I tracked it down on another site. If it's not the same, it still sounds good to me, so I'm posting it and planning to make it soon as a vegetarian entree.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  large portabella mushrooms, stems removed (about 4-inch diameter)
• 2  tablespoons olive oil
• 2  cups ricotta cheese
• 4  ounces  crumbled feta cheese
• 2  tablespoons  chopped fresh basil
• 1  cup  finely sliced fresh raw spinach
• 1⁄4 teaspoon black pepper
•  salt
• 1  yellow pepper, cut into four half-inch thick rings
• 1⁄2 cup  grated parmesan cheese
• 4  cups  mixed baby greens
• 1  red bell pepper, finely diced, and remaining yellow pepper, finely diced

Directions

1. Brush the top and bottom of each mushroom with a little oil. Place face up on a platter (or baking sheet, if cooking indoors).
2. In a small bowl, combine the ricotta, feta, basil, spinach, pepper and salt. Mix well. Divide the mixture in the center of each mushroom. Top with one of pepper ring and 1/4 of the grated Parmesan cheese. Place on grill with medium coals and cover grill or in a 350 degree oven for 10-15 minute or until mushrooms are cooked and cheese is melted and filling is hot.
3. Serve hot on bed of mixed greens and garnish with diced peppers. .