Spinach-Stuffed Portobello Mushrooms (Kraft) Prep Time: 15 min Total Time: 35 min Makes: 4 servings
4 large portobello mushrooms (about 1 lb.), cleaned 1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing, divided 1/4 cup chopped red pepper 2 cloves garlic, minced 2 bags (10 oz. each) fresh spinach 1/4 cup KRAFT 100% Grated Parmesan Cheese PREHEAT oven to 375°F. Twist or cut off stems from mushrooms. Chop stems; set aside. Use a spoon or sharp knife to scrape out the gills from mushroom caps; discard gills. Brush 1 Tbsp. of the dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined 15x10x1-inch baking pan. HEAT remaining 3 Tbsp. dressing in Dutch oven on medium-high heat. Add mushroom stems, red pepper and garlic; cook and stir 2 min. Add spinach. Reduce heat to medium-low; cover and simmer 4 min. or until spinach is wilted, stirring after 2 min. Spoon evenly over mushroom caps; sprinkle with cheese. BAKE 18 to 20 min. or until mushrooms are tender. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
