A $400 winner in Crave-Worthy Vegetable Suppers Catagory, published in the August 2009 issue of BH&G magazine! Submitted by Ilene S. Whitehead, Pueblo, Co.
- 1 small yellow sweet pepper, cut in bite-size pieces (or red, orange, green pepper)
- 1 small red onion, chopped
- 1 medium zucchini, coarsely shredded (or yellow squash)
- 1 carrot, coarsely shredded
- 1 stalk celery, thinly sliced
- 2 garlic cloves, minced
- 1 -3 tablespoon olive oil
- 1 tablespoon fresh basil, snipped
- 1 tablespoon lemon juice
- 1 (5 ounce) packagefresh Baby Spinach
- 1⁄2 cup fine dry breadcrumb
- 1⁄2 cup finely shredded parmesan cheese
- 4 potobello mushroom caps, stems removed (4-5-inch)
- 4 slices provolone cheese
- Preheat oven to 425*F.
- Line a 15x10x1" baking pan with foil. In a 12" skillet, cook and stir sweet pepper, onion, zucchini, carrot, celery, and garlic in hot oil over medium high heat 4 minutes. Stir in basil, lemon juice, and 1/4 teaspoons each salt and ground black pepper. Top with spinach and cover. Cook for 2 minutes or until spinach is wilted. Remove from heat. Stir crumbs and half of the Parmesan cheese into spinach mixture; set aside.
- Remove gills from mushroooms if desired. Arrange mushrooms, stemmed side up, on prepared pan. Top each with slice of provolone cheese. Divide spinach mixture among mushroom caps. Bake 15 minutes(mushrooms will water out slightly). Top with remaining Parmesan cheese. Bake 2 minutes more or until heated through.