grilled portobella mushroom topped with tarragon-accented veggies

Ingredients

• 4 - portobello mushrooms, stems cut off, diced and reserved
• 2 tablespoons olive oil
• - salt and pepper to taste
• 2 tablespoons veggie oil
• 1 small red onion, diced
• 2 teaspoons garlic, minced
• 2 tablespoons tarragon, minced
• - salt and pepper to taste
• 1 cup packed spinach, roughly chopped
• 2 - roma tomatoes, diced
• 1/2 cup heavy cream
• 1/2 cup asiago cheese,grated and divided