Ingredients:
4 large portobello mushrooms (about 1 lb.), cleaned
Georgia’>1/4 cup red pepper, chopped
font-family:”Times New Roman”;mso-bidi-font-family:Georgia’>1/4 cup onion, chopped
font-family:”Times New Roman”;mso-bidi-font-family:Georgia’>20 oz. fresh spinach
“Times New Roman”;mso-bidi-font-family:Georgia’>Directions:
15.0pt;font-family:”Times New Roman”;mso-bidi-font-family:Georgia’>3. Heat remaining dressing in sauce pan on medium-high heat. Add mushroom stems, red pepper carrots, onion and garlic; cook and stir 4-5 min.
Georgia’>6. Spoon evenly over mushroom caps; sprinkle with “cheese”.
Georgia’>
font-family:”Times New Roman”;mso-bidi-font-family:Georgia’>2 cloves garlic, minced
“Times New Roman”;mso-bidi-font-family:”Times New Roman”‘> “Times New Roman”;mso-bidi-font-family:”Times New Roman”‘> 2 tbsp red wine vinegarnormal”> Georgia’>Combine all the ingredients in a container with a tight lid. Shake the jar well and let stand for one hour at room temperature, then chill. Shake well before serving.
