Four Cheese Gluten Free Stuffed Portabellos with Spinach and Sun Dried Tomatoes

Brush the mushrooms with the reserved sun dried tomato oil. Sprinkle with a little garlic salt and bake at 375ºF for 15 minutes. Remove from oven and make the stuffing.

In the food processor combine the artichoke hearts, sun dried tomatoes and feta. Pulse until chopped. Add the almond meal, basil and remaining garlic salt. Add just a small amount of the reserved oil as you blend the stuffing, just enough to bring the stuffing together.

Remove the stuffing from the food processor and add spinach, cream cheese, Parmesan, roasted garlic and goat cheese to the food processor. Blend this. Fill the mushroom cups with the spinach mixture, then put the almond meal layer on top. Bake at 375ºF for 15 minutes.

Serve with a drizzle of balsamic glaze.