Chicken Portabella Mushroom Caps

I really like Portabella mushroom caps as a base for different toppings. I've made them with spinach and mozzarella before. So tonight I wanted to try adding protein to have a meal all in one. I had Hormel chicken taco meat. It's pre cooked, seasoned shredded chicken and I figured that would be easy to use. 

Preheat oven to 350°

Place mushroom cap in glass casserole dish. I drizzled a little EVOO (extra-virgin olive oil) on top and sprinkled it with salt and pepper. 

Layered some baby spinach leaves on top 

Followed by 1-1.5 serving of the Hormel shredded chicken. 

Lastly, I topped with 1/4 cup of 2% Mexican shredded cheese. Cover with foil and bake for 35-40 minutes. 

I was very happy with my tasty creation.