Lynn’s Stuffed Mushrooms

4 large portabello mushrooms 1(lb) cleaned
1/4 cup @ Light Italian Dressing, divided
1/4 cup chopped red peppers
2 cloves garlic, minced
2 pkg (10 0z) fresh spinach
1/4 cup grated parmesan cheese

Heat oven to 375f

Remove stems from mushroom. Chop stems. Use spoon or sharp knife to scrap gills from caps; discard gills. Brush 1 tbsp dressing onto rounded sides of caps; place, rounded sides down, in foil lined 15x10x1″ pan

Heat remaining dressing in large on saucepan on medium high heat. Add mushroom stems, red peppers and garlic; cook and stir 2 minutes. Add spinach. Cover. Simmer on low heat 4 minutes or until spinach is wilted, stirring after 2 minutes. Spoon over mushroom caps; top with cheese

Bake 18 to 20 minutes or until mushrooms are tender.

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