Spinach Stuffed Portobello Mushrooms

Ingredients

• 1/2 pound cremini or button mushrooms, halved
• 2 large shallots (4 ounces), quartered
• 4 large portobello mushrooms
• 4 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 5 ounces (about 4 cups) baby spinach leaves
• 1 tablespoon water
• 1 teaspoon dried thyme
• 3 tablespoons sour cream
• 1 cup (about 4 ounces) grated Swiss, Gouda, or cheddar cheese
• 2 tablespoons chopped parsley (for garnish)

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