Stuffed portobellos

Okay, so one of my biggest food weaknesses is stuffed mushrooms. Not just any mushrooms, big portobello mushrooms. I make them in my house often. They are fast, easy, versatile, and delicious. I change the filling up all the time but this recipe is by far my favorite, so here goes!

• 4-5 large portobello mushrooms rinsed and stems pulled
• 1/3 cup olive oil
• 5 slices turkey bacon cut into thin slices
• 1 red bell pepper finely chopped
• 1 cup fresh spinach chopped
• 1 garlic clove, minced
• 1 small jar marinated artichoke hearts
• 8 oz cream cheese
• feta and cheddar to top

Preheat oven to 350 degrees.

Heat olive oil in a large skillet and saute mushrooms on medium heat, turning occasionally. In a separate skillet cook turkey bacon. Then add artichoke hearts, garlic, bell pepper, and spinach until tender. Add cream cheese to mixture and when mushrooms are tender, transfer to a baking sheet. Fill mushrooms with mix, top with feta and cheddar, and place in the oven for 10-12 minutes or until cheese is melted.

These mushrooms are pretty rich so I usually just pair mine up with a salad and am more than satisfied with that.