Stuffed Portabella Mushrooms - 3 points

I made these the other night.  They were FANTASTIC!!!!

Ingredients
2 ounces of feta
2 ounces of light cheese
1 Tbsp Newmans Own Balsalmic Vinigarette Dressing
1 package of frozen chopped spinach (you could probably use fresh, too, if you prefer)
leek
3 portabello mushrooms
garlic and herb marinade
salt
1/4 cup Panko Bread Crumbs
2 Tbsp parmesan cheese

Directions
Wash the mushrooms, remove and coarsly chop the stems.  Place mushrooms in a large plastic baggie with about 1/4 cup of garlic and herb marinade.  They don't need to sit too long - even 30 minutes is long enough.

Cut up some leek as well.  spray a pan and sautee the leeks and mushroom stems.  Add a dash of salt.  Remove from heat.

Thaw and drain the spinach.  Squeeze dry, removing as much of the liquid as possible. 

In a bowl, mix spinach, cheeses (except parm) leek and mushroom mixture, 1 Tbsp balsalmic vinagrette dressing, salt and pepper. 

remove your mushrooms from the marinade and pat if there's too much staying on the mushroom - just for good measure, to avoid too many points. (so, if it's pooling inside the cap, you might want to get some of that out).  Stuff the mushrooms with the spinach mixture. 

Mix panko and parm.  and sprinkle on the top.  Hit each cap with a bit of olive-oil or cooking spray.
I cooked mine on the grill, medium-low heat, for about 20 minutes.  You could do them in the oven as well, I suppose.  But keep in mind with mushrooms - LOW HEAT, longer time.  You need the mushroom to release it's water into the cap, to moisten the filling, you also want the filling to heat through, and be cheesey and good - so be patient!  It's worth it!