Spicy Stuffed Baby Bellas

I saw a couple packages of nice baby portobello mushrooms at the market and thought they wanted to be stuffed with something. I wanted them to be hearty enough for a meal so was thinking of a meat stuffing. In looking around at various recipes most of them called for browning the meat first and then stuffing the 'shrooms. I decided to try something a little different because I wanted them to hold together better. You can make a lot of substitutions in this recipe depending on what you like.

8 baby portobello mushrooms, washed and stems removed
1 lb bulk sausage
salt and pepper
red pepper flakes
small package of frozen spinach, cooked, drained and excess moisture squeezed out
1/2 small onion diced
1 clove garlic minced
1/2 cup bread crumbs
2 T dried Italian herb mix
1 egg beaten
small jar of favorite spaghetti sauce
Parmesan cheese

preheat oven 400

I use parchment paper on my baking pans--so much easier to clean up! Use a large jelly roll pan (baking pan with a lip)

In large bowl mix well: sausage,  all seasonings, spinach, onion, bread crumbs and egg. Divide mixture evenly among 8 portobellos and bake for 50 minutes.

While mushrooms are baking, heat spaghetti sauce. Serve mushrooms topped with some sauce and Parmesan cheese. Add a side salad of romaine, shredded carrot and chopped avocado drizzled with balsamic dressing and a piece of garlic bread and you're good to go!