Step 1

Preheat oven to 400°F.

Step 2

Using damp paper towel or cloth, gently wipe any dirt from portobello caps. Use small knife to slice off each stem at base of caps and discard.

Step 3

Coat mushroom caps on each side using 1 Tbsp. olive oil. Place mushrooms gill-side up on a baking sheet and roast until they start to soften, about 10 minutes. While mushrooms are roasting, make the filling.

Step 4

Heat large skillet over medium heat and add 1 Tbsp. olive oil until it begins to shimmer. Add shallots and garlic and sauté 1-2 minutes, until translucent.

Step 5

Add sun-dried tomatoes and stir.

Step 6

Add spinach and stir gently until spinach begins to wilt, about 1 minute. Add pepper.

Step 7

Add cherry tomatoes and sauté for another minute. Remove pan from heat and set aside.

Step 8

Remove mushrooms from oven and divide spinach mixture evenly among each portobello cap.

Step 9

Top each cap with 1 Tbsp. Parmesan cheese and 1 oz. goat cheese. Broil mushroom caps an additional 1-2 minutes until cheese starts to melt.

Step 10

Serve each cap topped with a drizzle of balsamic vinegar and basil.