SPINACH-STUFFED PORTOBELLO MUSHROOMS

Spinach-Stuffed Portobello Mushrooms image

Go meatless with these Spinach-Stuffed Portobello Mushrooms. Healthy Living Spinach-Stuffed Portobello Mushrooms are so impressive, you could serve it to a vegetarian as an entrée or to a carnivore with a steak-and both would approve!

Provided by My Food and Family

Time 35m

Yield Makes 4 servings.

Number Of Ingredients 6

Ingredients

4 large portobello mushrooms (1 lb.)
1/4 cup KRAFT Lite Zesty Italian Dressing, divided
1/4 cup chopped red peppers
2 cloves garlic, minced
2 pkg. (10 oz. each) fresh spinach
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 375°F.
Remove stems from mushrooms; chop stems. Use spoon or sharp knife to scrape gills from caps; discard gills. Brush 1 Tbsp. dressing onto rounded sides of caps; place, rounded-sides down, in foil-lined 15x10x1-inch pan.
Heat remaining dressing in large saucepan on medium-high heat. Add chopped stems, peppers and garlic; cook and stir 2 min. Add spinach; cover. Simmer on medium-low heat 4 min. or until spinach is wilted, stirring after 2 min. Spoon over mushroom caps; top with cheese.
Bake 18 to 20 min. or until mushrooms are tender.

Nutrition Facts : Calories 110, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g