Mushroom Stuffed Mushrooms

• 4 portabello mushroom , stems and gills removed
• 1 tablespoon olive oil
• 10 ounces cremini mushrooms 1 box, sliced
• 2 cups baby spinach leaves
• 1 cup Bertolli Garlic Alfredo Sauce
• 4 ounces Italian bread cut into cubes and pulsed in food processor and toasted (about 2 cups)
• 1 teaspoon fresh thyme , chopped
• 1/3 cup part-skim mozzarella cheese shredded
• 1 tomatoes , finely chopped
• 1 lemon , cut into 4 wedges

1. Preheat oven to 375u0b0. Line rimmed baking sheet with aluminum foil. Arrange portobello mushrooms gill-side up on baking sheet; set aside.
2. Heat oil in 12-inch nonstick skillet over medium-high heat and cook cremini mushrooms, stirring frequently, until golden, about 8 minutes. Stir in spinach and cook, stirring occasionally, until wilted, about 2 minutes. Remove from heat. Stir in Sauce, 1-1/2 cups bread crumbs and thyme.
3. Spoon mushroom mixture evenly onto portobello mushrooms. Bake 25 minutes. Combine remaining bread crumbs and cheese, then sprinkle over mushrooms. Bake until cheese is melted, about 5 minutes. To serve, sprinkle with tomatoes, then squeeze with lemon.

portabello mushroom, olive oil, mushrooms, baby spinach, garlic, italian bread, fresh thyme, mozzarella cheese, tomatoes, lemon

Taken from www.yummly.com/recipe/Mushroom-stuffed-mushrooms-354648 (may not work)