Smothered Portabella Mushrooms in Spinach and Beans

Ingredients

• 2 portabella mushrooms
• 1 tablespoon olive oil
• 1 garlic clove
• 12 cup diced onion
• 12 cup chicken stock or 12 cup vegetable stock
• 12 cup white wine
• 15 ounces white beans (drained and rinsed)
• 2 cups packed fresh spinach
• 1 teaspoon pizza seasoning (or italian seasoning )
• 15 ounces diced tomatoes with balsamic vinegar basil and oil
• 12 cup mozzarella cheese
• parmigiano-reggiano cheese

Instructions

1. Put olive oil in large skillet on medium heat.
2. Wipe down mushrooms with damp paper towel and remove stems.
3. Add garlic in pan until it speaks.
4. Add diced onion and saute for 2 minutes.
5. Move the garlic and onion to side of pan and saute the mushrooms.
6. I only made two so they fit in the pan, otherwise you may need another pan if you make more.
7. Saute mushrooms until they begin to soften.
8. Add white wine and stock to deglaze the pan.
9. Remove mushrooms.
10. Add beans, tomatoes and seasoning.
11. Let boil for a few minutes to thicken.
12. Add spinach and stir in til it wilts.
13. Place mushroom on plate then top with mixture, add cheeses if desired.