2 portobello mushroom caps 3 tbsp. feta cheese 3 cups fresh spinach 4 garlic cloves 1 tbsp. balsamic vinegar ¼ cup olive oil garlic powder sage spice salt & pepper
Preheat oven to 400 F. Remove mushroom stems and marinate in oil, balsamic vinegar, garlic powder and sage. Mince garlic, chop spinach and sauté garlic in 3tbsp. Olive oil for 3-4 minutes.
Sauté spinach with garlic for 4-5 minutes. Sprinkle with salt & pepper. Bake mushrooms, face-down, for 10 minutes. Turn over and stuff with spinach. Top with feta. Bake for 20 minutes and serve.