Veggie Stuffed Portobello Mushrooms

If you like mushrooms and veggies, you'll love this! I loved this recipe. It is so delicious and healthy. If you want to reduce the fat even more, leave out the provolone. The cheese is so good on this though. I got this recipe from a Better Home and Gardens magazine.

1 small yellow sweet pepper, cut in bite-size strips

1 small red onion, chopped

1 medium zucchini, coarsely shredded

1 carrot, coarsely shredded

2 cloves garlic, minced

2-3 Tbsp. olive oil

1 Tbsp. snipped fresh basil

1 Tbsp. lemon juice
1 5-oz. pkg. fresh baby spinach

1/2 cup fine dry bread crumbs

1/2 cup finely shredded Parmesan cheese
4 (4 inch) portobello mushroom caps, stems removed

4 slices provolone cheese

1. Preheat oven to 425 degrees. Line a baking pan with foil. In a skillet cook and stir sweet pepper, onion zucchini, carrot, and garlic in hot oil over medium-high heat 4 minutes. Stir in basil, lemon juice, and 1/4 teaspoon each 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.

2. 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 slightly). Top with remaining Parmesan. Bake 2 minutes more or until heated through. Makes 4 servings.