Vegetarian

Veggie-Stuffed Portobello Mushrooms takes several minutes to prepare.

Veggie-Stuffed Portobello Mushrooms takes several minutes to cook.

Veggie-Stuffed Portobello Mushrooms makes 4 servings.

The ingredients for Veggie-Stuffed Portobello Mushrooms are:

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 Tbsp olive oil
1 Tbsp snipped fresh basil
1 Tbsp lemon juice
1 5oz. pkg. fresh baby spinach
1/2 cup fine dry bread crumbs
1/2 cup finely shredded parmesan cheese
4 4-to 5-inch portobello mushroom caps, stems removed
4 slices provolone cheese

Here is how you make Veggie-Stuffed Portobello Mushrooms:

Preheat oven to 425 degreesLine 15x10x1 inch 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 for about 4 minutes.Stir in basil, lemon juice, and 1/4 tsp each of 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 provolone 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.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user CMMAC29.

The nutritional information for Veggie-Stuffed Portobello Mushrooms is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 330.8

• Total Fat: 19.3 g
• Cholesterol: 29.4 mg
• Sodium: 634.1 mg
• Total Carbs: 23.6 g
• Dietary Fiber: 4.1 g
• Protein: 18.5 g