Stuffed Baby Portabello Mushrooms

• 24 whole Baby Portabello Mushrooms (Do Not Wash), Gently Remove Stems
• 1 teaspoon Olive Oil
• 1/2 whole Red Pepper, Chopped
• 1/2 whole Onion, Chopped
• 1/2 packages (10 Oz. Size) Frozen Spinach, Squeezed Well
• 1 dash Red Pepper Flakes
• 1/2 teaspoons Garlic Powder Or 1 Clove Chopped
• 1 teaspoon Herbes De Provence Seasoning
• 1/2 teaspoons Smoked Paprika
• 2 Tablespoons Bread Crumbs
• 4 ounces, weight Reduced Shredded Cheese Of Choice
• 1/4 cups Shredded Mozzerellas Cheese (reduced Fat)
• 1 teaspoon Salt
• Ground Black Pepper To Taste

1. 1. Remove mushroom stems and chop well.
2. 2. In a frying pan, heat olive oil. Add chopped pepper, mushroom stems, onion and spinach. Saute and season with pepper flakes, garlic, herbs de provence, and paprika.
3. 3. Remove and add to a bowl.
4. 4. Mix with bread crumbs, cheeses, salt and pepper to taste.
5. 5. Spray a 13 x 9 baking dish. Stuff each mushroom cap and add to the baking dish.
6. 6. Bake at 350u0b0F for 20-30 minutes till tender.
7. Note: do not cover the pan while cooking.

mushrooms, olive oil, red pepper, onion, frozen spinach, red pepper, garlic, paprika, bread crumbs, choice, ubc, salt, ground black pepper

Taken from tastykitchen.com/recipes/sidedishes/stuffed-baby-portabello-mushrooms/ (may not work)