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I have a hard time then it comes to Mike and meatless meals. He claims that he has to have his meat with every meal, otherwise it won’t stick with him, and he’ll be hungry again in a couple of hours. But nonetheless, I try to sneak in a vegetarian meal every so often. I am not as big a carnivore as he is, and when we go out to eat, I often order a meatless entree.
When the current collection of Get Inspired recipe cards became available at Shaw’s, I was happy to see this one in particular (but I pick up all of them, as they are free). I had some Gorgonzola cheese left over from Katie Brown’s Gorgonzola Stuffed Potatoes, that I made as part of our New Year’s Eve dinner, to accompany another Get Inspired dish, the Pepper-Crusted Steak. I was looking for a good way to use it up before it all went bad, and this recipe filled the bill. In fact, when I crumbled up the cheese I had left, it came to exactly the one cup called for!
Portobellos are very large, meaty mushrooms. They seem to go very well with Gorgonzola cheese. At one restaurant I worked at they served a whole Portobello (minus the stem, or course), grilled and topped with some Gorgonzola cheese and some roasted red bell peppers. This was served as both an appetizer, and as a sandwich, on a humburger roll. Both items sold very well. We also used to run an occasional pizza special, with a pie topped with cut-up Portobellos, Gorgonzola, and julienned roasted red bell pepper.  That was also very tasty!
This pasta dish is VERY rich, due to the cheesy cream sauce and the chunks of meaty mushrooms. Please be sure to buy fresh baby spinach for this, “adult” spinach is too tough and won’t wilt properly at the end. The spinach “cooks” in the heat of the pasta and sauce. If you cannot find baby spinach, you can use “adult” spinach, but you have to take the time to cut off the very tough stems.
You can buy bags of baby spinach that are supposedly *pre-washed*. I wash thm anyway, just to make sure they are clean enough to eat. Beisdes, I have the Oxo Good Grips salad spinner, and that thing is just so much fun!
This recipe is highly recommended and carnivore-approved. Next time I make it, I will add some roasted red bell peppers, as they do go well with the ’shrooms and cheese. Enjoy! 
