Red Bell Pepper & Spinach Stuffed Portabellas (vegetarian)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 4 -6 portabella mushroom caps (cleaned, stems removed)
• 1 (10 ounce) jar green pesto sauce
• 1 (8 ounce) package cream cheese
• baby spinach leaves
• 1 medium red pepper, thinly sliced
• 1 medium red onion, thinly sliced
• sliced smoked gouda cheese
• olive oil

Recipe

• 1 in a small bowl, mix cream cheese with some of the prepared pesto. (however much tastes good to you!).
• 2 heat 2 tablespoons of olive oil in a pan.
• 3 add red onions and red peppers, cook until tender.
• 4 remove from heat. toss in torn-up spinach leaves, let them wilt.
• 5 while onions and peppers are cooking, brush mushrooms with olive oil.
• 6 add a nice sized dollop of cream cheese mixture, and then a spoonful of veggie mixture to each mushroom.
• 7 roast mushrooms 10 minutes or so until they look and smell impressive! :).
• 8 add a square of smoked gouda on top, cook a few more minutes until melted.
• 9 enjoy!