Red Bell Pepper & Spinach Stuffed Portabellas (Vegetarian)

• 4 -6 portabella mushroom caps (cleaned, stems removed)
• 1 (10 ounce) jargreen pesto sauce
• 1 (8 ounce) package cream cheese
• baby spinach leaves
• 1 medium red pepper, thinly sliced
• 1 medium red onion, thinly sliced
• sliced smoked gouda cheese
• olive oil

1. In a small bowl, mix cream cheese with some of the prepared pesto.
2. (However much tastes good to you!
3. ).
4. Heat 2 tablespoons of olive oil in a pan.
5. Add red onions and red peppers, cook until tender.
6. Remove from heat.
7. Toss in torn-up spinach leaves, let them wilt.
8. While onions and peppers are cooking, brush mushrooms with olive oil.
9. Add a nice sized dollop of cream cheese mixture, and then a spoonful of veggie mixture to each mushroom.
10. Roast mushrooms 10 minutes or so until they look and smell impressive!
11. :).
12. Add a square of smoked gouda on top, cook a few more minutes until melted.
13. Enjoy!

portabella mushroom caps, jargreen pesto sauce, cream cheese, baby spinach, red pepper, red onion, gouda cheese, olive oil

Taken from www.food.com/recipe/red-bell-pepper-spinach-stuffed-portabellas-vegetarian-299216 (may not work)