Red Pepper & Spinach Stuffed Portabellas (Vegetarian)

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

Directions

1. 1

   In a small bowl, mix cream cheese with some of the prepared pesto. (However much tastes good to you!).

2. 2

   Heat 2 tablespoons of olive oil in a pan.

3. 3

   Add red onions and red peppers, cook until tender.

4. 4

   Remove from heat. Toss in torn-up spinach leaves, let them wilt.

5. 5

   While onions and peppers are cooking, brush mushrooms with olive oil.

6. 6

   Add a nice sized dollop of cream cheese mixture, and then a spoonful of veggie mixture to each mushroom.

7. 7

   Roast mushrooms 10 minutes or so until they look and smell impressive! :)

8. 8

   Add a square of smoked gouda on top, cook a few more minutes until melted.

9. 9

   Enjoy!