Cheesy Stuffed Portobellos Adeena Sussman   From Every Day with Rachael Ray March 2008 SERVES 4 Prep Time: 10 min Bake Time: 20 min 2 tablespoons extra-virgin olive oil, plus more for brushing 1 onion, chopped 6 sun-dried tomatoes packed in oil, thinly sliced Two 6-ounce bags fresh baby spinach, coarsely chopped 2 slices leftover deep-dish cheese pizza, cut into bite-size pieces 8 ounces shredded mozzarella cheese (2 cups) 1/2 cup chicken broth 1/4 cup chopped fresh basil, plus more for garnish Salt and pepper 4 large portobello mushroom caps 1. Preheat the oven to 350°. In a large, heavy skillet, heat the olive oil over medium heat. Add the onion and cook, stirring, until softened, about 6 minutes. Add the sun-dried tomatoes and spinach and cook until the spinach wilts, about 2 minutes. Add the pizza, half of the cheese, the chicken broth and basil and cook until the cheese melts, about 2 minutes. Season the stuffing with salt and pepper and remove from the heat. 2. Using a spoon, scrape the gills from the inside of each mushroom cap and discard. Brush the top of each mushroom cap with olive oil and place upside down on a baking sheet. 3. Divide the stuffing among the mushroom caps; sprinkle with the remaining cheese. Bake until the cheese is bubbly, 20 minutes. Top with more chopped basil.

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