Spinach and Veggie Stuffed Mushrooms

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2 teaspoons olive oil
12 mini portabella mushroom caps, cleaned; stems removed and chopped
1 medium onion, chopped
2 red bell peppers, seeded and chopped
1/2 teaspoon thyme
1 teaspoon marjoram
1 teaspoon basil
1/2 teaspoon salt
1/4 cup whole-grain or gluten-free Panko breadcrumbs
4 cups baby spinach, chopped
2 tablespoons freshly chopped parsley
1/2 cup freshly grated Parmesan cheese
chopped parsley for garnish

Preheat oven to 375 degrees F. Coat a 9 x 13-inch baking dish with cooking spray. Arrange mushroom caps in baking dish.

In a large skillet over medium setting, heat olive oil until hot. Sauté chopped mushroom stems, onions, and peppers for about 8 minutes or until softened and nicely browned. Stir in spices salt, and breadcrumbs; continue sautéing for 5 minutes.

Stir in chopped spinach, parsley and grated Parmesan cheese, sauté just until spinach wilts and cheese melts. Remove skillet from heat.

With a spoon, mound the stuffing equally into mushroom caps. Sprinkle mushroom caps with additional grated Parmesan cheese and lightly coat with olive oil spray. (or drizzle with olive oil)

Bake for 15 minutes or until mushroom caps are hot and cheese is melted. Garnish with chopped parsley.

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