Cheesy Spinach and White Bean Portobellos

I've got a beef with the over-usage of "random." It's not a big, porterhouse steak beef though. More like a deli-sliced roast beef beef, you know? Just an annoyance.

Anyways, there seems to be an abundance of the R word. Here's a recent scenario I witnessed:
Girl 1- I ordered a steak quesadilla at the student union last night.
Girl 2- I got the chicken.
Girl 1- I know! And then I, like, totally wanted a chicken quesadilla. I'm so effing random! 


No. Random personalities decide on a whim that riding a motorized pleather couch while pulling sausages from your left ear is a solid Saturday-afternoon activity. An altered beef-to-poultry craving is pretty predictable, and really, quite understandable.

How can a young collegian say no to chicken, cheese, and tortillas? It's ok, Girl 1. You'll learn.

Where I'm attempting to go with this long-winded story is to everyone's favorite fungi: portobellos! So I'm sitting in statistics, calculating the standard deviation of how long it takes Nancy Graaaayyyyccceee to say her own name (6.2 seconds), when a truly random, wholly unpredictable thought smacks my brain: I want a portobello mushroom. One the size of my face. And baked with cheese.

Like, random! 

Cheesy Spinach and White Bean Portobellos    Serves: 1
2 cups fresh spinach
1 T. cream cheese
salt and pepper
crushed red pepper flakes
1/8 t. worcestershire sauce
2 T. white beans
1 T. grated parmesan
1 t. olive oil
1 whole portobello mushroom, stem removed

1.) Preheat your oven to 425 degrees.
2.) Meanwhile, heat a skillet over medium heat. Add a splash of water (around 1 T.) and add the spinach. Cook until wilted and remove from heat. Stir in the cream cheese, beans, worcestershire sauce, and a pinch of red pepper flakes. Season with salt and pepper and set aside.
3.) Pour the oil over the portobello and season with a pinch of salt. Place on a greased baking sheet (gill side up) and bake for 5 minutes.
4.) After 5 minutes, stuff the mushroom with the spinach. Top with the parmesan and bake for 10-12 more minutes, or until cheese is bubbly and golden.