Shelly's Recipe

STUFFED PORTOBELLO MUSHROOMS

Category: Stuffed Mushrooms

3 cups stemmed spinach (pack tightly)
3 tbsp diced garlic
1 large red bell pepper, cut into large chunks
1 large green bell pepper, cut into large chunks
12 oz (about) herb flavored Boursin cheese
16 oz cream cheese, room temperature
1/3 cup dry bread crumbs
8 large Portobello mushrooms
1 cup grated Parmesan cheese
Hot cooked pasta
Grilled vegetables of your choice

Preheat oven to 350 degrees.

In food processor, coarsely chop spinach, garlic and bell peppers. Set aside.

In mixing bowl, combine Boursin cheese, cream cheese and bread crumbs and mix well. Mix in half of the vegetables.

Remove stems from mushrooms and decoratively pipe the vegetable/cheese stuffing inside mushrooms, mounding it slightly. Top with remaining chopped vegetables, then sprinkle tops with Parmesan cheese.

Set filled mushroom caps on a jellyroll pan and bake in preheated oven 15 to 25 minutes or until Parmesan cheese turns brown. Remove from oven and serve over pasta with grilled vegetables.

Makes: 8 main dish servings