3 portabello mushroom caps
1 tablespoon canola oil
4-ounces reduced-fat cream cheese, softened
1 cup grated extra sharp cheddar cheese (about 4 ounces)
1 clove garlic, grated or finely minced
2 cups firmly packed fresh spinach, finely chopped
salt and pepper to taste

Preheat the grill to medium heat. Wipe the mushrooms with a damp paper towel to clean off any dirt. Dry well. Do not rinse under water. Using a spoon, take out the black gills of the mushrooms. Also, remove the stems. Using your hands, rub oil onto the outside of the mushrooms. In a mixing bowl, mix together softened cream cheese, sharp cheddar, garlic and spinach. Taste and add salt and pepper to taste. Mix until combined. Divide cheese mixture between three prepared mushroom caps. Put on the grill, cover and cook until cheese is melted and mushroom is cooked, about 10 minutes. Transfer to a serving dish and serve immediately.