Spinach-Stuffed Portobello Mushrooms

1. 1

   Heat oven to 375F.

2. 2

   Remove stems from mushrooms; chop stems.

3. 3

   Use spoon or sharp knife to scrape gills from caps; discard gills.

4. 4

   Brush 1 Tbsp.

5. 5

   dressing onto rounded sides of caps; place, rounded-sides down, in foil-lined 15x10x1-inch pan.

6. 6

   Heat remaining dressing in large saucepan on medium-high heat.

7. 7

   Add chopped stems, peppers and garlic; cook and stir 2 min.

8. 8

   Add spinach; cover.

9. 9

   Simmer on medium-low heat 4 min.

10. 10

    or until spinach is wilted, stirring after 2 min.

11. 11

    Spoon over mushroom caps; top with cheese.

12. 12

    Bake 18 to 20 min.

13. 13

    or until mushrooms are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.