30min · 4 servings Ingredients: • 4 large portobello mushrooms • 1 tablespoon olive oil • 1 teaspoon salt • 1 teaspoon pepper • 1 onion, sliced • 1 yellow bell pepper, sliced • 2 cloves garlic, sliced • 1 cup vegetable stock • 1/2 cup sun-dried tomatoes • 1 cup heavy cream • 1/2 cup plus 2 tablespoons Parmesan cheese, grated • 2 cups spinach, cooked • 4 ounces goat cheese, crumbled • 1 tablespoon chili flakes Instructions: • Preheat oven to 375 degrees. • Heat a grill pan to medium heat. Remove stem from center of mushrooms. Brush with olive oil and season with salt and pepper. • Lightly grill mushrooms about 3 to 4 minutes until they begin to soften. Remove from heat and set aside. • Heat olive oil in a large saute pan. Add onions and bell pepper. Cook until soft, a