VEGGIE-STUFFED PORTOBELLO MUSHROOMS
1. Preheat oven to 425°F. Line 15xl0xl-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 4 minutes. Stir in basil, lemon juice, and
lA
teaspoon
each salt
an
d 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 out slightly). Top with remaining
Parmesan. Bake 2 minutes more or until
heated through,
m a k e s 4 s e r v in g s .
4
i
small yellow sweet pepper,
cut in bite-size strips
1
small red onion, chopped
1
medium zucchini, coarsely
shredded
i
carrot, coarsely shredded
1
stalkcelery,thinlysliced
2
cloves garlic, minced
2
to 3Tbsp. olive oil
1
Tbsp. snipped fresh basil
i
Tbsp. lemon juice
1
5-oz. pkg. fresh baby spinach
Vi
cup fine dry breadcrumbs
’/a
cup finely shredded
Parmesan cheese
4
4-t0 5-inchportobello
mushroom caps, stems
removed
4
slices provolone cheese
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