Grilled Portobella Mushrooms topped with Tarragon-Accented Veggies

 My husband always thinks that you have to have meat at dinner. Now don't get me wrong I love meat, but sometimes it's nice to eat a meatless meal. These portobella mushroom caps are so good that you pretty much forget that your not eating meat. This is a nice vegetarian option to have for dinner. Enjoy!

4 portobella mushrooms, stems cut off, diced and reserved
2 Tbsp olive oil
salt and pepper to taste
2 Tbsp veggie oil
1 small red onion, diced
2 tsp garlic, minced ( to save time I always use the ones that are already minced up that comes in jars)
2 Tbsp tarragon, minced
1 cup packed spinach, roughly chopped (fresh spinach not frozen)
2 roma tomatoes, diced
1/2 cup heavy cream
1/2 cup asiago cheese,grated and divided

Cut off mushroom stems, dice and reserve 

Rub the mushroom caps with olive oil and salt & pepper to taste. Grill and set a side 

In a medium saute pan, heat the veggie oil. Saute the diced onions, mushroom stems, garlic and 

tarragon. Season with salt and pepper. 

Toss the in the spinach and tomatoes and finish with heavy cream and half of the Asiago cheese. Cook until the cheese is melted.

To serve top the portobello mushrooms with the veggie mixture. Sprinkle with the rest of the Asiago cheese and broil until the cheese on top melts. (about 2-3 minutes)