Spinach-stuffed Portobello Mushrooms

Description
Contributed by World Recipes Y-Group
 * Prep Time: 15 minutes
 * Total Time: 35 minutes
 * Makes: 4 Servings

Ingredients

 * 4 large portobello mushrooms (about 1 lb.), cleaned
 * ¼ cup Kraft™ Light Zesty Italian Reduced Fat dressing, divided
 * ¼ cup chopped red pepper
 * 2 cloves garlic, minced
 * 2 bags (10 oz each) fresh spinach
 * ¼ cup Kraft™ 100% Grated Parmesan cheese

Directions

 * 1) Preheat oven to 375°F.
 * 2) Twist or cut off stems from mushrooms.
 * 3) Chop stems; set aside.
 * 4) Use a spoon or sharp knife to scrape out the gills from mushroom caps; discard gills.
 * 5) Brush 1 tbsp.
 * 6) Of the dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined 15x10x1-inch baking pan.
 * 7) Heat remaining 3 tbsp.
 * 8) Dressing in dutch oven on medium-high heat.
 * 9) Add mushroom stems, red pepper and garlic; cook and stir 2 minutes.
 * 10) Add spinach.
 * 11) Reduce heat to medium-low; cover and simmer 4 minutes or until spinach is wilted, stirring after 2 minutes.
 * 12) Spoon evenly over mushroom caps; sprinkle with cheese.
 * 13) Bake 18 to 20 minutes or until mushrooms are tender.