Portabello Napoleon

4 large portabello mushroom caps, with stems trimmed off
10 oz of baby spinach
12 sun dried tomatoes
3 Tbs olive oil
3 Tbs basalmic vinegar
1 tsp dried rosemary (or 2 tsp fresh rosemary)
1 tsp dried red pepper flakes
2 yellow squash, julienned
1 12 oz jar roasted peppers, drained
4 oz goat cheese (optional)
salt to taste

Soak sundried tomatoes in boiling water for 15 minutes then cut into thin strips. Make marinate for mushrooms by wisking together olive oil, vinegar, rosemary, and pepper flakes. Spread on mushroom caps and let sit at room temperature for 10 minutes. Meanwhile fry spinach over medium high heat in a little oil for a few minutes until just wilted. Remove from heat and mix together with sun dried tomato strips. Fry squash in a little oil over medium high heat for 3-4 minutes until just browned. Remove squash from pan and fry mushrooms approximately 5 minutes on each side or until brown. Assemble Napoleon by layering mushroom, roasted peppers, spinach mixture, squash, peppers, goat cheese slices (optional), and another mushroom. Makes two large servings. Serve with rice or polenta.