Veggie-Stuffed Portobello Mushrooms

PREP: 25 minutes BAKE: 17 minutes OVEN: 425°F MAKES 4 servings

• 1 small yellow sweet pepper, seeded and cut into bite- size strips
• 1 small red onion, chopped
• 1 medium zucchini, coarsely shredded
• 1 carrot, coarsely shredded
• 1 stalk celery, thinly sliced
• 2 cloves garlic, minced
• 2 to 3 tablespoons olive oil
• 1 tablespoon snipped fresh basil
• 1 tablespoon lemon juice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1 5-ounce package fresh baby spinach
• 1⁄2 cup fine dry bread crumbs
• 1⁄2 cup finely shredded Parmesan cheese
• 4 4- to 5-inch portobello mushroom caps, stems removed
• 4 slices provolone cheese

1. Preheat oven to 425°F. Line a 15x10x1-inch baking pan with foil. In a large skillet cook and stir sweet pepper, onion, zucchini, carrot, celery, and garlic in hot oil over medium-high heat for 4 minutes. Stir in basil, lemon juice, salt, and black pepper.
2. Top sweet pepper mixture with spinach. Cook, covered, about 2 minutes more or until spinach is wilted. Remove from heat. Stir crumbs and half of the Parmesan cheese into spinach mixture; set aside.
3. If desired, remove gills from mushrooms. Arrange mushrooms, stemmed sides up, on prepared pan. Top each with slice of provolone cheese. Divide spinach mixture among mushroom caps. Bake for 15 minutes (mushrooms will water out slightly). Top with the remaining Parmesan cheese. Bake about 2 minutes more or until heated through.

PER SERVING: 296 cal., 17 g total fat (7 g sat. fat), 25 mg chol., 617 mg sodium, 24 g carb., 4 g fiber, 14 g pro.