Hummus & Spinach stuffed Portabellas

I got this idea from the hummus melts I previously blogged about here. I love Portabella mushrooms, no matter the size. They are great for so many different recipes. The large caps are fantastic to use as a bun or to replace the meat on a burger. They are my newest obsession as I find places to get rid of bread and use them in place. And this is my favorite!

  What you'll need to make 4

(4) large portabella caps
Olive Oil...maybe 3 Tablespoons total (or any other oil)
Pepper
(4) large handfuls of spinach (or if you purchase a 5 oz package, use it all because it'll cook down a lot)
(2) garlic cloves, diced
Hummus, find the recipe here
Cheese for the top (I use an Italian blend with some feta)

First you need to prepare the mushrooms Preheat the oven to 450 degrees. Remove the stems and wipe them down. I save my stems to use in a pasta sauce. Put your caps gill side up onto a baking sheet and drizzle a little oil onto them, not too much. You can also crack some pepper over the top if you want.

Cook your caps for about ten minutes. While they're cooking I get the spinach started. Heat approximately 2 tablespoons of oil over medium heat and and sauté your garlic until fragrant, just a few minutes. Add the spinach and cook until wilted.

Pull out your mushroom caps and turn the broiler on high.

  Fill each cap with hummus, I put a couple of spoons full. Then top each with 1/4 of the spinach and sprinkle the cheese over it all.

I'm not sure why I took a photo before I put the cheese on. I might have been too busy sneaking bites of cheese. Once they're ready, put them under the broiler for a few minutes. Just long enough to make the cheese crispy. Enjoy...I know I did! :)