Veggie-Stuffed Portobello Mushrooms

I made this recipe for a veggie-lovin’ friend who was visiting during the holidays. Don’t get me wrong, my husband and I like veggies just as much as the next aspiring healthy eating couple, but I wasn’t sure what to expect with this recipe. But it turned out fantastic (and, of course, the veggie-lovin’ friend loved it, too)! I dare say that this recipe could bring out the veggie-lover in anyone- it’s very filling, bursting with flavor, and fairly easy to make. Enjoy!

Veggie-Stuffed Portobello Mushrooms

1 small yellow sweet pepper, cut in bite sized strips
1 small red onion, chopped
1 medium zucchini, coarsely shredded
1 carrot, coarsely shredded
1 stalk celery, thinly sliced
2 cloves garlic, minced
2-3 Tb olive oil
1 Tb snipped fresh basil
1 Tb lemon juice
1 5-oz pkg fresh baby spinach
1/2 cup fine dry bread crumbs
1/2 cup finely shredded parmesan cheese
4 4-5 inch Portobello mushroom caps, stems removed
4 slices provolone cheese

1. Preheat oven to 425 degrees. Line 15x10x1 inch baking pan with foil. In 12-inch skillet cook and stir sweet pepper, onion, zucchini, carrot, celery, and garlic in hot oil over medium-high heat for 4 minutes. Stir in basil, lemon juice, and 1/4 tsp each salt and 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. 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 out slightly). Top with remaining Parmesan. Bake 2 minutes more or until heated through. Makes 4 servings.