Yummy Dinner for two!

Stuffed Portabello Mushrooms for 2
2 large portabello mushrooms
2 cups apple cider
2 tablespoons balsamic vinegar
1 sweet onion, diced
8 sun-dried tomatoes, chopped finely
5 cloves garlic, minced
1 (5 oz.) bag of baby spinach
1 tablespoon fresh thyme, roughly chopped
4 oz. low-fat cream cheese

1. Remove stems from mushrooms, brush off any dirt or debris and roughly chop.
2, Marinate the caps in the apple cider mixed with balsamic vinegar (use a ziplock bag or wide, shallow bowl) for at least 2 hours.
3. Heat a large saute pan over medium-high heat and cover the bottom with water. Add garlic, onion, chopped mushroom stems, sun-dried tomatoes and cook briefly or until garlic is fragrant. Add spinach and thyme and cook until spinach is wilted.
4. Transfer spinach-mushroom mixture to a bowl and fold in cream cheese.
5. Remove mushroom caps from marinade and fill with mixture. Place in a preheated 350 degree oven for 10 minutes, until mushroom caps are heated through.

Serve with brown rice and squash puree, if desired. A nice garden salad and some dark chocolate for dessert!