- 4
- 30 mins
- 55 mins
Ingredients
- 1 small yellow sweet pepper, cut in 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 pkg (5 oz.) fresh baby spinach
- 1/2 cup fine dry bread crumbs
- 1/2 cup finely shredded Parmesan cheese
- 4 portobellow mushroom caps (4"-5"), stems removed
- 4 slices provolone cheese
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
Step 1
Preheat oven to 425 degrees. Line 15 x 10 baking pan with foil.
In a 12-inch skillet, cook and stir sweet pepper, onion, zucchini, carrot, celery, and garlic in hot oil over medium-high heat for 4 minutes.
Stir in basil, lemon juice, and 1/4 tsp 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 a slice of provolone cheese. Divide spinach mixture among mushroom caps.
Bake 15 minutes (mushrooms will water out slightly). Top with remaining Parmesan cheese. Bake 2 minutes more or until heated through.