SPINACH-STUFFED PORTOBELLO MUSHROOMS

4 large portobello mushrooms (about 1 lb.), cleaned
1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing, divided
1/4 cup chopped red pepper
2 cloves garlic, minced
2 bags (10 oz. each) fresh spinach
1/4 cup KRAFT 100% Grated Parmesan Cheese

Preheat oven to 375 degrees 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 minutes.

Add spinach. Reduce heat to medium-low; cover and simmer 4 minutes or until spinach is wilted, stirring after 2 minutes. Spoon evenly over mushroom caps; sprinkle with cheese.

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

Servings: 4
Source: Kraft Foods

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PORTABELLA MUSHROOM STUFFED WITH GOAT CHEESE AND SPINACH

8 medium-size Portabella Mushrooms
1 large white onion, finely chopped
1/3 lb cured ham, bacon, or Italian sausage, cooked & chopped
2 tablespoons of olive oil
1 Allegheny Chevre log
2 bunches fresh spinach (You can substitute frozen spinach, just may sure to remove any excess water.)
1/2 MountainTop Bleu, sliced
Salt and Cracked black pepper

Preheat the oven to 450 degrees Fahrenheit.

Remove the stems of the mushrooms, and with a small spoon scrape off the gills of each mushroom cap. Place the mushroom caps in an oiled roasting pan tops down, and set aside. Wash the fresh spinach in a sink full of cold water, rinse and set aside.

Combine the chopped onion and the olive oil in a sauté pan (if using bacon, add now). Season the mixture with salt and pepper to taste. Over high heat, sauté until the onions are fully cooked and golden brown.

Add the chopped ham, and cook for another 5 minutes.

Then, add the fresh spinach and cook it until soft, for about 3 minutes. Place the spinach mixture in a medium bowl, and let it cool to room temperature.

Add the chèvre, and with a wooden spoon, stir the mixture until the cheese fully incorporated.

Adjust seasoning if necessary. Fill the mushroom cups with the spinach goat cheese. Top each with a slice of MountainTop Bleu.

Place mushroom cups in the hot oven, and roast them until fully cook, about 25-30 minutes. The cheese will melt and turn golden brown.

Serve as a side in a entree or as a appetizer.

Source: FireFly Farms