YIELD: 6 servings 6 portobello mushroom caps, each about 3 to 4 inches in diameter, 2 Tbsps. plain dry bread crumbs 1⁄4 cup bottled light Italian salad dressing 2 cloves fresh garlic, minced 2 (10-oz.) bags fresh baby spinach 3⁄4 cup dried tart cherries 1⁄4 cup pine nuts, toasted 6 Tbsps. freshly shredded Romano cheese 1. Preheat oven to 375°F. 2. Use a spoon or sharp knife to scrape out the gills from the mushroom caps; discard gills. Place mushroom caps with rounded side down on baking ...
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