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Spinach-Stuffed Portobello Mushrooms

Spinach-Stuffed Portobello Mushrooms
You can never have too many hor d'oeuvre recipes, so give Spinach-Stuffed Portobello Mushrooms If you have peppers, 1/4 cup kraft lite zesty italian dressing, spinach, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

1
Heat oven to 375F.
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OvenOven
2
Remove stems from mushrooms; chop stems. Use spoon or sharp knife to scrape gills from caps; discard gills.
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MushroomsMushrooms
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KnifeKnife
3
Brush 1 Tbsp. dressing onto rounded sides of caps; place, rounded-sides down, in foil-lined 15x10x1-inch pan.
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Aluminum FoilAluminum Foil
Frying PanFrying Pan
4
Heat remaining dressing in large saucepan on medium-high heat.
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Sauce PanSauce Pan
5
Add chopped stems, peppers and garlic; cook and stir 2 min.
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PeppersPeppers
GarlicGarlic
6
Add spinach; cover. Simmer on medium-low heat 4 min. or until spinach is wilted, stirring after 2 min. Spoon over mushroom caps; top with cheese.
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MushroomsMushrooms
SpinachSpinach
CheeseCheese
7
Bake 18 to 20 min. or until mushrooms are tender.
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MushroomsMushrooms
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OvenOven
DifficultyHard
Ready In35 m.
Servings35
Health Score19
Gluten Free
DietsGluten FreePrimal
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