Red Bell Pepper & Spinach Stuffed Portabellas (Vegetarian)

1. 1

   In a small bowl, mix cream cheese with some of the prepared pesto.

2. 2

   (However much tastes good to you!

3. 3

   ).

4. 4

   Heat 2 tablespoons of olive oil in a pan.

5. 5

   Add red onions and red peppers, cook until tender.

6. 6

   Remove from heat.

7. 7

   Toss in torn-up spinach leaves, let them wilt.

8. 8

   While onions and peppers are cooking, brush mushrooms with olive oil.

9. 9

   Add a nice sized dollop of cream cheese mixture, and then a spoonful of veggie mixture to each mushroom.

10. 10

    Roast mushrooms 10 minutes or so until they look and smell impressive!

11. 11

    :).

12. 12

    Add a square of smoked gouda on top, cook a few more minutes until melted.

13. 13

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.