Serves 4 (Makes about 12)

Stuffing Ingredients:
12 Baby Portobello mushroom caps, stem and gills removed
1 tsp chopped garlic
1 cup chopped spinach, well drained
1/4 cup red onion, finely diced
1/4 cup shredded Asiago cheese
1/8 cup Romano cheese
1/8 cup shredded Parmesan cheese
4 grinds fresh ground black pepper
1/2 tsp salt
1/2 cup Italian seasoned bread crumbs
2 eggs

Stuffing Directions:
1. In a large mixing bowl, stir all ingredients, except the mushroom caps, until combined.
2. Place approximately 1 1/2 tablespoons of mixtures into each cap.
3. Place stuffed mushrooms caps on a sheet pan stuffing side up. Bake in oven for 20 minutes at 375 degrees, remove and set aside to cool.

Rosa Cream Sauce

Ingredients:
4 Tbsp olive oil
2 Tbsp butter
1 large onion, finely diced
2 Tbsp garlic, minced
2 (14.5 ounce) cans Italian-style diced tomatoes, with liquid
1 1/2 tsp white sugar
3 cups heavy cream, tempered 2 Tbsp fresh basil leaves, chopped
1/2 tsp dried oregano
1/4 cup shredded Asiago cheese
1/8 cup Romano cheese
1/8 cup shredded Parmesan cheese
1/2 tsp salt
1/4 tsp ground black pepper

Directions:
1. Sauté the onion and garlic in olive oil and butter over medium heat until translucent.
2. Add tomatoes with their liquid, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates.
3. Remove from heat; cool slightly; stir in tempered heavy cream.
4. Return to medium heat and simmer 5 minutes.
5. Remove from heat, stir in the cheeses, and spoon sauce over the mushrooms. Serve immediately.

This is a fairly quick and simple recipe once you get the mushrooms cleaned and back in the fridge, ready to stuff. After putting them in the oven, start the Rosa sauce, and they will finish about the same time. (Suggestion: Serve in a 300 degree F cast iron vessel for maximum effect).

Want an alternative to spinach? Try our Alfredo and Triple Cheese Portabello Caps