Stuffed Portabello Mushrooms

2 Portabello mushrooms
Balsamic vinegar
1 T olive oil
2 cloves garlic, minced
1/4 onion, chopped
2 large strips of roasted red pepper, chopped (from a jar)
1 Roma tomato, chopped
2 c fresh baby spinach
1/4 c breadcrumbs
1/2 tsp dried parsley
1/2 tsp freshly ground black pepper
1 tsp Old Bay Seasoning
Mozarella cheese

Preheat oven to 375F.

Remove stem and gills from mushrooms. Drizzle about 1/2 tsp Balsamic vinegar over each mushroom.

Chop stems and saute with onions, garlic, tomatoes and seasonings in olive oil until vegetables are tender. Add chopped red peppers to heat through. Add spinach and cook until wilted.

Spoon filling on top of mushrooms, top with breadcrumbs and cheese. Bake for 15-18 minutes until mushrooms are cooked.