Veggie-stuffed portobello mushrooms

By Burziemom

Ingredients

• 1 small yellow sweet pepper, cut into bite-size strips
• 1 small red onion, chopped
• 1 medium zucchini, coarsely shredded
• 1 carrot, coarsely shredded
• 1 stalk celery, thinly sliced
• 2 cloves garlic, minced
• 2 to 3 Tbsp olive oil
• 1 Tbsp snipped fresh basil
• 1 Tbsp lemon juice
• 1 5 oz pkg fresh baby spinach
• 1/2 cup fine dry bread crumbs
• 1/2 cup finely shredded Parmesan cheese
• 4 4to 5 inch portobello mushroom caps, stems removed
• 4 slices provolone cheese

Preparation

Step 1

Preheat oven to 425 degrees
Line 15 x10x1 in baking pan with foil
In 12 inch skillet cook and stir sweet pepper, onion, zucchini, carrot, celery, and garlic in hot oil over medium-high heat 4 mins.
Stir in basil, lemon juice, and 1/4 teaspoon each salt and ground black pepper
Top with spinach: cover
Cook for 2 minutes or until spinach is wilted.
Remove from heat
Stir crumbs and half of the Parmesan cheese into spinach mixture; set aside
Remove gills from mushrooms, if desired.
Arrange mushrooms, stemmed side up, on prepared pan.
Top each with slice of provoone cheese.
Divide spinach mixture among mushroom caps.
Bake 15 minutes(mushrooms will water out slightly).
Top with remaining Parmesan
Bake 2 minutes more or until heated through.