Stuffed Portabellos (ph 1)


2 portabellos, stem and gills removed.
1 large clove garlic, minced
3 cups spinach
4 marinated artichoke hearts quarters, rinsed of excess oil and chopped
1/4 cup ff or lf parmesan
1 tablespoon olive oil (use two if you’re using a large skillet)
spray I Can’t Believe It’s Not Butter
non-stick cooking spray

Directions:
1.Sauté the minced garlic in the oil for a minute.
2.Add the caps, flat side down and sauté for a minute or two. Remove to a foil lined pan (sprayed with non-stick spray) leaving the garlic and oil in the skillet.
3.Add the spinach to the pan and wilt to whatever degree you like it wilted. Put the spinach in a bowl with the artichoke hearts pieces and the Parmesan. Combine.
4.Spray the unfilled caps with a few squirts of ICBINB to keep the rims from getting dried out. Fill with the filling and bake at 350°F for 15 minutes.

These are also freezable. Wrap them tightly in plastic wrap, then put them both (or all, if you increase the recipe) in a plastic freezer bag.