When I make steak for dinner I like to make stuffed portobello mushrooms to go with it.  Usually I make a bread filling, but tonight I opted to omit the bread and stick with a vegetable filling.

These are simple and healthy, yet tasty and filling.  Here is how I made them: 

• 2 large portobello mushrooms (or 3 small-medium size)
• 1 Tbsp olive oil
• 1 small onion, sliced
• 1 roasted pepper, sliced (I used jarred)
• 1 tsp garlic paste
• 1 box frozen spinach, defrosted and drained
• 5 Tbsp grated Parmesan cheese 
• 1 Tbsp butter

Remove the stems and gills from the mushrooms by scraping them out with a spoon.

In a small frying pan, heat olive oil on medium high heat.  Add onions.  Saute, stirring occasionally, until they begin to brown.  Add roasted pepper and garlic, stir and continue cooking until fragrant.  Add spinach, stir, and continue cooking until heated through.  Add 2 Tbsp grated cheese and incorporate into mixture.

Spoon filling into mushrooms caps.  Top each with 1 Tbsp parmesan.

Turn heat to medium and place mushrooms back in frying pan.  Add 1/4 cup water to the bottom of the pan.  Cover and let cook/steam for 6-8 minutes or until mushrooms are cooked through and cheese is melted.

Carefully drain water from pan.  Add butter to the bottom of the pan.  Cook uncovered until bottom of mushrooms are browned.  Serves 2-3.