4 ea portobello mushroom
2 tbl balsamic vinaigrette
1/2 cup. Baby spinach
1/2 jar roasted red peppers
2 oz. crumbled Gorgonzola
2 Tbl. Gluten Free breadcrumbs
1 Tbl. Vampire Repellent seasoning
In a small mixing bowl, toss the baby spinach in balsamic vinaigrette. Destem the Portobello and place on a sheet pan. Lay slices of roasted pepper on the mushroom followed by the baby spinach. Top the mushrooms with a sprinkle of breadcrumbs, and optionally, a little parmesan if you have some hanging around.
Bake in a preheated 375 degree oven for 25 minutes. Remove and top with Gorgonzola. Return to the oven another 5 minutes or until well melted. Season with Vampire Repellent and serve.