Portobello Mushroom Cap Stacks

4 portobello mushroom caps (if the stems are still present, remove), wiped clean
2 red bell peppers, sliced in half, seeds/stem removed
1/2 of a 1 lb package of spinach leaves
4 large garlic cloves, minced
4 slices smoked gouda cheese (or fontina if you prefer a milder cheese)
salt and pepper
olive oil

1. Heat oven to 400 degrees. Line a baking sheet with tin foil for easy cleanup.
2. Place mushrooms and pepper halves on the baking sheet. Drizzle them with olive oil and then sprinkle some salt and pepper over them. Cook 10 minutes. Remove mushrooms from pan and set aside, cook peppers about 10-15 minutes more or until they are soft.
3. In a saute pan, heat about 2 tablespoons of olive oil over low-medium heat. Add garlic, sprinkle with salt and pepper, and cook until fragrant then add the spinach leaves and cook until wilted, stirring often (will take about 3-5 minutes). Remove from heat.
4. When peppers are soft remove from oven. Make stacks out of your ingredients. Mushroom cap first, then some spinach, then lay a pepper half over the spinach with the skin side up, then put on a piece of cheese. Repeat until all mushroom caps have been covered.
5. Return to oven and cook until cheese is melted about 5-6 minutes.

ENJOY!