Magic (stuffed) Mushrooms

I’ve managed, once again, to impress myself with my culinary prowess. And, in a completely altruistic (and modest, don’t forget modest – heh) gesture, I think it’s only fair that I share the outcome of my most recent dinner-time endeavors.

I give you Magical Mushrooms!

Yes, a giant photo WAS necessary… look how pretty they are!

And here’s how you make ’em!

Ingredients:

4 Baby portabella mushrooms (340 grams)
1/2 C Orange & red peppers, diced
1 Green onion, chopped
2 C Fresh baby spinach
Approx. 8 grape tomatoes, sliced in thirds
2 tbsp. Kraft 100% Parmesan
1/3 C (30 grams) Compliments Balance-brand shredded mozzarella
Olive Oil Pam cooking spray
Clubhouse Garlic Plus

Directions:

With a spoon, scrape out the stems and gills from the mushrooms
Preheat the oven to 450°
Coat a skillet with cooking spray and set over medium heat
Add the green onion and peppers (and a dash of the Clubhouse), and saute for a minute or two
Add the cleaned spinach and cook until wilted/tender (about 3-4 minutes)
Spray the bottom of each mushroom with cooking spray and place on a baking sheet pan
Place in the oven for 1-2 minutes just to heat the mushrooms
Season the inside of each mushroom with the Clubhouse seasoning
Divide the vegetable mixture between the mushrooms, then top with tomato and cheese
Bake for approx. 10 minutes (or until cheese is melty and bubbly and starting to turn brown)
ENJOY!