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SERVES:
4

INGREDIENTS:

• 4 Portobello mushrooms, stems removed (thicker works better than thinner)


• 9-10 ounces baby spinach


• 1 large clove garlic, peeled and minced


• Olive oil for sauteing garlic and spinach


• Approx. 1/2 pound sliced smoked ham


• Approx. 1/4 pound sliced provolone cheese


• Approx. 2 cups marinara sauce


• 3-4 Tbs water for thinning out marinara


• Toasted country bread on the side (optional)

PROCEDURE:

Use a large saute pan on medium to medium high heat, with a splash of olive oil, to saute a minced clove of garlic with 9-10 ounces of baby spinach.

Stir the spinach around as it is wilting and, while you're keeping your eye on that, remove the stems from the Portobello mushrooms and use a knife to carefully cut them in half, crosswise, from top to bottom.

Take the spinach out of the pan when it is nicely wilted, add another good splash of olive oil to the pan and cook the sliced mushrooms, in batches, until they soften up quite a bit.

You may need to add a little more olive oil to the pan as the mushrooms are cooking, if it seems like it is drying out a bit, and then take them out of the pan once the mushrooms have softened through and put them on a large plate to rest.

Next, add a generous amount of marinara sauce to the pan, with a little splash of water to thin it out, and place the Portobello mushroom bottoms over the top of that, divide the garlic sauteed spinach over those, add some sliced smoked ham and finish with some sliced provolone cheese, put the mushroom tops on and put a lid on top to help warm everything through.

Adjust the heat so it is just simmering along and, once everything is hot all the way through and the cheese has melted, it's good to go!
Put some of the marinara sauce on the plate and top it with a mushroom stack and country toast on the side if you like!

HINTS:

Substitute roasted red peppers if you'd like a vegetarian version instead of the ham.