Vegetable Stuffed Portabella


4 large portabella mushrooms
2 tablespoons olive oil
1 medium sweet onion, diced
1 medium red pepper, diced
1 large tomato, chopped
3 tbs. Healthy Solutions Versatile Veggies spice blend 
2 cups fresh spinach
1/2 cup plain Panko breadcrumbs 
1/2 cup Parmesan cheese, grated
1/4 cup parsley, chopped


Preheat oven to 375℉. Gently scoop the gills out of the inside of the mushroom and remove the stalk.

Place mushrooms, stalk side down,  on a baking sheet prepared with non-stick spray.

Over medium high heat, add olive oil to a sauté pan.  Add onions to pan and sauté for 3 or 4 minutes. Add red pepper, tomato and Healthy Solutions Versatile Veggies spice blend. Sauté for about 1-2 minutes, until the onions are translucent and soft. Add the spinach and cook until just wilted. Remove pan from heat.

Divide the mixture evenly into each mushroom.  Bake in 375℉ oven for 35 minutes. 

Meanwhile, in a small bowl, mix together Panko breadcrumbs and grated Parmesan. Remove baking sheet with mushrooms from oven and top each mushroom with breadcrumb and cheese mixture.  Place the baking sheet back into the oven for another 10 to 12 minutes, or until the topping starts to get golden on top.

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