stuffed mushrooms with spinach and sun-dried tomatoes

Ingredients:

• 8 portobello mushrooms

• a handful of spinach (the leaves)

• 2 fresh onions

• 2 slices of sun-dried tomatoes

• 2 tbs philadelphia light

• dill

• salt

• pepper

Instructions:

Remove the stems from the mushrooms and finely chop them. Put the mushrooms in the oven and bake at 200 degrees until they take off their liquids. At the same time, in a non-stick pan, sauté the onions, spinach and cut mushroom stems with little or no oil until they wither. Chop the dill and add salt and pepper. Remove from the heat and add the tomatoes cut into pieces and finally the philadelphia and give a last stir. Fill the mushrooms with the filling that you made and put them back in the oven for 3-4 minutes. Serve with freshly grounded pepper and paprika. Instead of philadelphia you can use mozzarella.