stuffed portabella mushroom for lunch (or dinner)

I bring one of these to work every day and it feels like cheating! Hot, creamy, but healthy.

Sargneto - Fat Free Ricotta, 1 container
Wild Harvest - Organic Pasta Sauce, 1 container (3 cups ea.)
Sargento - Shredded Reduced Fat 4 Cheese Italian, 0.75 cup
Eggs - (whole egg), 2 large
Spinach - Frozen, chopped or leaf, unprepared, 2 package (10 oz)
Mushrooms - Portabella, raw (4)
garlic powder
salt and pepper
Italian seasoning

Mix everything but the mushrooms together. In a 9 x 13 pan, put the jar of tomato sauce. Clean the mushrooms and put on top of sauce. Fill each mushroom with 1/4 of the mixture. Bake at 400 for 20 minutes or so, until bubbly and tops are browned. Reheat at work.

331 calories per mushroom!