Veggie-Stuffed Portobello Mushrooms



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Ingredients
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    1   
    yellow sweet pepper, cut in bite-size strips
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    1   small 
    red onion, chopped
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    1   medium 
    zucchini, coarsely shredded
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    1   
    carrot, coarsely shredded
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    1   
    celery, thinly sliced
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    2   cloves 
    garlic, minced
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    2 - 3   tablespoons 
    olive oil
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    1   tablespoon 
    snipped fresh basil
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    1   tablespoon 
    lemon juice
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    1  5  ounce package 
    fresh baby spinach
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    1/2  cup 
    fine dry bread crumbs
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    1/2  cup 
    finely shredded Parmesan cheese
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    4  4 - 5  inches 
    portobello mushroom caps, stems removed
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    4   slices 
    provolone cheese

Directions
1.
Preheat oven to 425 degrees F. 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 4 minutes. Stir in basil, parsley, lemon juice, 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 for 15 minutes (mushrooms will water out slightly). Top with remaining Parmesan. Bake 2 minutes more or until heated through. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 296, Fat, total (g) 17, chol. (mg) 25, sat. fat (g) 7, carb. (g) 24, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 6, pro. (g) 14, vit. A (IU) 6268, vit. C (mg) 80, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 141, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 617, Potassium (mg) 981, calcium (mg) 333, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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