Stuffed Mushrooms

4 Portabello Mushroom Caps, stems removed, wiped clean

1lb turkey sausage

Olive Oil Cooking Spray

1 teaspoon salt

1/4 teaspoon black pepper

10 oz Spinach (fresh or Frozen)

2 tablespoons olive oil

1 small onion finely chopped (6oz)

1 tablespoon minced garlic

1/4 cup grated Parmesan

Preheat broiler, setting temperature to high. Set oven rack in the middle of the oven. Line baking sheet with foil.

Spray the mushroom caps with olive oil cooking spray on both sides. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Broil 5 minutes on each side, or until just tender.

Meanwhile, cook the sausage until all the way cooked through.

Remove mushrooms from oven. Heat 1 tablespoon olive oil in a large skillet over medium heat, about 3 minutes. Add the onion and cook 5-7 minutes, stirring occasionally, until golden. Add the garlic, spinach, 1/2 teaspoon salt and 1/8 teaspoon black pepper and cook, stirring to combine everything. Add sausage to the mix. Remove from heat and allow to cool a few minutes, then mix in the parmesan.

Evenly distribute the spinach mixture among the mushrooms. Don't press down on the filling. Place back under the broiler 2-3 minutes, or until filling is golden.