From: Chef Lisa Schroeder, Mama Mia Trattoria, Portland, OR. Yield: 6 servings. 6 portabella mushrooms, stems and gills removed 2 Tbsp. extra virgin olive oil to taste, salt and freshly ground black pepper 1 lb. fresh spinach, stemmed and washed 1 shallot, finely chopped 1 garlic clove, finely chopped 1 1 /2 Tbsp. bread crumbs 2 cups fresh Mozzarella cheese, grate 1 /2 cup Parmesan cheese, grated 1 /3 cup Romano cheese, grated ROASTED RED PEPPER SAUCE: 2 Tbsp. extra virgin ...

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