Spinach Stuffed Portobello

	6 -  Portobello caps
	1 pack of chopped spinach - frozen or fresh
	6 oz. cream cheese
	1/3 cup romano cheese
	1 Egg
	1 clove garlic chopped
	1 Tablespoon Olive Oil
	Salt & Pepper to taste

Sauté spinach in olive oil with garlic till water is absorbed. Mix with cream cheese, romano and egg. Let mixture cool. Brush Portobello caps with olive oil and grill 4 minutes on each side. Fill with spinach mixture. Put in baking dish and bake 20 minutes at 350.