Spinach and Feta Stuffed Portabella Caps

Spinach and feta is an amazing combination in omelets, on pizza, in pasta, and now stuffed in portabella mushroom caps! I'm a big fan of stuffing vegetables with more vegetables- it's healthy, hearty and extremely satisfying. These make a great alternative to salad.

Adapted from this recipe, mine consists of...
- portabella mushrooms
- spinach
- onion
- red pepper 
- Italian dressing
- feta cheese
- parmesan cheese
- chicken broth
- chili flakes

How to make it:
1. Preheat your oven to 350 degrees. Break off the portabella mushroom stems and scrape out the gills with a spoon.
2. In a bowl, combine a handful of spinach for each mushroom cap, some chopped onion, chopped red peppers, feta and parmesan cheeses, a pinch of chili flakes and Italian dressing to taste.
3. Place portabella caps in a baking dish, and fill with spinach mixture. Top with a sprinkling of feta and parmesan cheeses.
4. Pour a little bit of chicken broth into the baking dish so that the mushroom caps are just sitting in some liquid. Put in the oven for about 45 minutes or until cheese has melted.