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 ==
# 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 minutes.
# Add spinach.
# Reduce heat to medium-low; cover and simmer 4 minutes or until spinach is wilted, stirring after 2 minutes.
# Spoon evenly over mushroom caps; sprinkle with cheese.
# Bake 18 to 20 minutes or until mushrooms are tender.
Category:World Recipes
Category:Parmesan cheese Recipes
Category:Spinach Recipes
Category:Red bell pepper Recipes
Category:Portobello mushroom Recipes