Stuffed Portobellos

Ingredients (17)

• Marinade:
• 6 large portobello mushrooms, washed and stems removed
• 1 Cup olive oil
• 1/2 Cup balsamic vinegar
• 1/2 Cup low-sodium soy sauce
• 2 garlic cloves, pressed
• 4 sprigs fresh thyme
• Big pinch of salt and pepper
• Stuffing:
• 1 10 ounce box of frozen spinach, thawed, chopped
• 1 pound button mushrooms plus stems from portobellos, diced
• 1/2 sweet onion, diced
• 3 garlic cloves, minced
• 2 Tablespoons olive oil
• 5 ounces soft goat cheese
• 6 Tablespoons Parmesan cheese
• 1/4 Cup unseasoned bread crumbs