Chevre and Spinach Stuffed Portabella

The flavors of this stuffed mushroom appetizer are so very tasty!
     Chevre is a soft fresh goat cheese.  Chevre does not melt like a cows milk cheese but it does become wonderfully soft and aromatic when served hot.
     Recipe:  Saute 2 finely chopped garlic cloves with olive oil in a saute pan over medium heat.
     Add a little bit of finely chopped onion. 
     Whent the onions turn clear, add a generous amount of fresh spinach leaf.
     Add sea salt and black pepper.
     Toss and stir the spinach till it wilts.
     Remove the pan from the heat. 
     Sprinkle some plain fine bread crumbs on the spinach and stir lightly.
     Set the spinach mix aside.
     Remove the stems from six medium size portabella field mushrooms.
     Use a spoon to scrape the gills off of the mushroom caps.  Discard the gills.
     Brush the top side of the mushroom caps with virgin olive oil.
     Brush a baking pan with olive oil.
     Set the mushroom caps on the baking pan with the gill side up.
     Spoon the wilted spinach mixture on each mushroom.
     Sprinkle bread crumbs and some oregano on each mushroom.
     Place a thin slice of chevre cheese on each mushroom.
     Place a pitted kalamata olive half on top of the cheese on each mushroom.
     Drizzle a little bit of virgin olive oil over the mushrooms.
     Bake the mushrooms in a 325 degree oven.
     When the portabella caps become cooked and tender, the chevre cheese should be warm and soft too with no toasted brown color.
     Set the stuffed mushrooms on a plate and garnish with parsley sprigs and lemon slices.
     The aroma of these stuffed mushrooms is incredible!  The soft warm chevre cheese is so satisfying.  A little bit of chevre goes a long way, so don't use too much.  The half of a kalamata olive on each mushroom adds so much flavor.  This appetizer is very light, healthy and full of great flavor.  Yum!  ...   Shawna