Stuffed Portabellas aka Leftover Magic

Okay, you have to believe me when I say that I am a better cook than a food photographer and therefore, these taste way better than this looks. looked before I removed the photo because it looked so very awful.

Stuffing for caps, mix together all ingredients:
2 cups of grain/carb (brown rice, orzo, cous cous, bulgur, leftover pilaf, what have you)
2 cups sauteed veggies (onion, garlic, fresh spinach, grated carrot, etc.)
1/2 t. basil
1/2 t. oregano
1/4 t. red pepper flakes
1 T. olive oil
salt and pepper liberally
Optional: 1/2 c. crumbled feta or 1/4 parmesan or romano (decrease salt if using romano) or whatever cheese you like

4 big portabella mushroom caps, stems removed, brushed clean with a damp paper towel

olive oil

balsamic vinegar

optional: bread crumbs

Generously, oil a Pyrex baking pan with olive oil. Lay the caps smooth side down in the oil. Splash the caps with some nice balsamic vinegar. Mound 1 cup of the stuffing on top of each cap, flattening the stuffing and pressing all over the cap. At this point, feel free to sprinkle on some bread crumbs or a bit more romano cheese for extra crispy topping.

Bake at 375 for about 25-30 minutes or until the top is nice and crispy and the mushroom is cooked through and releasing its juices.