Veggie-Stuffed Portobello Mushrooms

By EdieK

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

Details

Servings 4
Preparation time 30mins
Cooking time 55mins

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.