8 Portabella mushrooms
2 tbsp. extra virgin olive oil
1 16oz can fire roasted diced tomatoes
2 cups baby spinach, coarsely chopped
1 cup Boursin (or favorite) herb cheese
2/3 cup crushed crackers
1/4 cup chopped fresh parsley
2 tablespoons Parmesan cheese
1/2 teaspoon Italian seasoning

Remove stems from mushrooms and clean.

Preheat oven to 400°F.

Brush mushrooms well with olive oil. Combine tomatoes and spinach with Boursin (or other spreadable herb cheese) mixed with seasonings and Parmesan. Turn mushrooms upside down and spread herb cheese mixture inside cap; sprinkle well and press into crushed cracker crumbs.

Grill for about 13 minutes, or until mushrooms are tender.

Note: These can be wrapped in foil and grilled on the Barbecue.

Submitted by: CM