Stuffed Portobellos

Preheat your broiler.

Clean your mushroom caps and remove the stems. Wrap a pan with foil, spray with nonstick spray and place your caps, gill-side down, on the pan. Broil for 7 minutes.

Meanwhile, heat a drizzle of olive oil in a medium skillet. Add the onions and season with salt. Cook on medium high for 5 minutes. Remove the sausage from their casings and crumble into the skillet. Break up the sausage with a wooden spoon, add the garlic, and reduce heat to medium. Cook for 3 minutes.

Remove caps from the oven and flip over. Lower your oven to 400ºF. Let sit while you continue to cook the stuffing.

Add sun-dried tomatoes and black pepper to the skillet and saute for 3 more minutes. Add the baby spinach and lemon juice and cook until just barely wilted. Remove from heat and stir in the fresh basil and half of the goat cheese.

Top each mushroom cap with a quarter of the stuffing mixture and bake in the oven for 10 minutes. Serve on a bed of fresh baby spinach or mixed greens, top each cap with the remaining goat cheese, and drizzle with honey balsamic glaze.