Spinach-stuffed Portobello Mushrooms

spinach-Stuffed Portobello Mushrooms (kraft)

Prep Time: 15 min

Total Time: 35 min

Makes: 4 Servings


 * 4 Large Portobello Mushrooms (about 1 Lb.), Cleaned
 * 1/4 Cup Kraft Light Zesty Italian Reduced Fat Dressing, Divided
 * 1/4 Cup Chopped red pepper
 * 2 cloves garlic, Minced
 * 2 Bags (10 Oz. Each) Fresh spinach
 * 1/4 Cup Kraft 100% Grated Parmesan cheese

Preheat Oven to 375?f. Twist or Cut Off Stems From Mushrooms. Chop Stems; Set Aside. Use a Spoon or Sharp Knife to Scrape Out The Gills From Mushroom Caps; Discard Gills. Brush 1 Tbsp. of The Dressing Onto Rounded Sides of Mushroom Caps; Place, Rounded Sides Down, in Foil-Lined 15x10x1-Inch Baking Pan.

Heat Remaining 3 Tbsp. Dressing in Dutch Oven on Medium-High Heat. Add Mushroom Stems, red pepper And garlic; Cook And Stir 2 min. Add spinach. Reduce Heat to Medium-Low; Cover And Simmer 4 min. or Until spinach is Wilted, Stirring After 2 min. Spoon Evenly Over Mushroom Caps; Sprinkle With Cheese.

Bake 18 to 20 min. or Until Mushrooms Are Tender.

contributed by

 * World Recipes Y-Group