Stuffed Portabello Mushrooms

I had this dish at one of my favorite restaurants and wanted to try to make it. It's super easy and so freaking good. Melt in your mouth good but you really have to love mushrooms to truly enjoy this.
What I really like about making this is if you keep most of these ingredients in your fridge anyways you can do single or multiple servings easily.

Large portabello mushroom/s
fresh spinach
sundried tomatoes
fresh chopped basil
olive oil
1 clove garlic minced per mushroom cap
grated mozzarella cheese
Spring mix
Feta cheese
greek peppers or banana peppers
black olives
fresh tomato

I know it sounds like a lot of ingredients but the actual composition of this recipe is easy peasy.
Rub olive oil on the inside of the mushroom, layer basil, garlic, fresh spinach, sundried tomatoes and top with mozzarella cheese. Bake in the oven at 350 until cheese is melted and the mushroom is cooked through. I'd say about 10-15 minutes. If you like your cheese just melted and not brown, wait a little while and then add cheese.
While the shroom is cooking up combine the spring mix, feta, peppers, olives and tomatoes for a salad to surround the shroom on the plate. I sometimes like to add red onion to the mix for some extra punch.
My favorite salad dressing these days is Annie's Naturals Balsamic Vinaigrette. It is absolutely amazing and goes great with these salad ingredients plus you can dip the stuffed mushroom in it as well for some extra love!