Ingredients
4 large portabella mushrooms (each 5 to 6 inches in diameter; about 1 pound total)
Stuffing
1/2 med.white onion chopped
6 ounces chopped spinach (can be frozen)
1 c. chopped green, red & yellow peppers (can be frozen)
1 ½ cups fine bread crumbs
¼ cup finely chopped fresh parsley
1 cup freshly grated Parmesan
1 tablespoon finely chopped basil
Pour mixture
1/2 stick (1/4 cup) melted butter
2tablespoons minced garlic
1/2 cup olive oil
½ cup sliced almonds
Preparation
Preheat oven to 350°F. Melt butter. Brush bottom and tops of mushrooms with melted butter. Make “Pour mixture”. Place mushrooms in pan (top-down). Add ingredients in order listed, then top with pour mixture. Top with sliced almonds. Bake until cheese is melted & brown (15- 20 mins?).
