4 large portobello mushrooms, stems removed and cleaned
1 cup spinach, finely chopped
1/4 cup fresh Freeman Herbs Organic Macho Peppers, finely chopped (adjust to your desired heat level)
1/4 cup fresh Freeman Herbs Organic Curled Parsley, finely chopped
1/2 cup bread crumbs
1/4 cup grated parmesan cheese
2 cloves garlic, minced
2 tbsp olive oil
salt and pepper to taste
Optional: add extra grated parmesan on top and curled parsley for garnish
Preheat oven to 375°F and line a baking sheet with parchment paper.
Remove stems from mushrooms and clean the caps with a damp paper towel.
In a mixing bowl, combine all ingredients (minus mushrooms) and combine.
Stuff each mushroom with the mixture, being sure to press gently and fill evenly.
At this point, you can add more grated parmesan on top. Place stuffed mushrooms on the baking sheet.
Bake mushrooms for 20-25 minutes, or until the mushrooms are tender and the filling turns a golden brown and is slightly crispy.
Remove from oven and allow to cool slightly before serving.
(Optional: garnish with parsley before serving)