Spinach-Stuffed Portobello Mushroom

INGREDIENTS :

4 large portobello mushrooms (about 1 lb.), cleaned

1/4 cup KRAFT Light Zesty Italian Dressing, divided

1/4 cup chopped red pepper

2 cloves garlic, minced

2 bags (10 oz. each) fresh spinach

1/4 cup KRAFT Grated Parmesan Cheese

COOKING DIRECTIONS :

PREHEAT oven to 375°F. Twist or cut off stems from mushrooms. Chop stems; set aside. Use a spoon or sharp knife to scrape out the gills from mushroom caps; discard gills. Brush 1 Tbsp. of the dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined 15x10x1-inch baking pan.

HEAT remaining 3 Tbsp. dressing in Dutch oven on medium-high heat. Add mushroom stems, red pepper and garlic; cook and stir 2 min. Add spinach. Reduce heat to medium-low; cover and simmer 4 min. or until spinach is wilted, stirring after 2 min. Spoon evenly over mushroom caps; sprinkle with cheese.

BAKE 18 to 20 min. or until mushrooms are tender.

MORE :

Special Extra

Prepare and bake as directed. Turn the oven to broil, then broil 2 to 3 min. or until cheese is golden brown.

NUTRITION INFO :

Calories

100

Total fat

3.5 g

Saturated fat

1.5 g

Cholesterol

10 mg

Sodium

490 mg

Carbohydrate

10 g

Dietary fiber

3 g

Sugars

2 g

Protein

9 g

Vitamin A

270 %DV

Vitamin C

50 %DV

Calcium

25 %DV

Iron

25 %DV

Healthy Living Information

Good source of vitamin A or C

Diet Exchange

2 Vegetable + 1 Meat (L)

Nutrition Bonus

The spinach stuffing in this meatless entree is nutrient packed. Not only is it high in both vitamins A and C, but it is also a good source of iron.