Veggie-Stuffed Portobella Mushrooms

4 large portabella mushrooms(1 1/4 to 1 1/2 pounds)
Nonstick Cooking Spray
2tsps olive oil or butter
1cup of green pepper or red bell pepper
1/3 sliced shallots or chopped onion
2 cloves garlic, minced
1 cup chopped zucchini or summer squash
1/2 tsp salt
1/4 tsp black pepper
1 cup panko bread crumbs or toasted fresh bread crumbs
1 cup(4 ounces) shredded reduced-fat sharp Cheddar or
mozzarella cheese
Grated Parmesean Cheese(optional)

1. Preheat broiler. Line baking sheet with foil. Gently remove mushroom stems, chop and set aside. Scrape off and discard brown gills from mushroom caps with spoon. Place mushroom caps top-side up on prepared baking sheet. Coat
lightly with cooking spray. Broil 4-5 inches from heat 5 minutes or until tender.
2. Meanwhile, heat oil in large skillet over medium-high heat. Add bell, pepper, shallots or onions and garlic; cook and stir 5 minutes or until bell peppers begin to brown on edges. Stir zucchini, reserved chopped mushroom stems, salt and pepper; cook and stir 3-4 minutes or until vegetables are tender. Remove from heat; cool 5 minutes. Stir panko and cheddar cheese.
3.Turn Mushroom caps over. Mound vegetable mixture into caps. Broil 2-3 minutes or until golden brown and cheddar cheese is melted. Sprinkle with parmesean cheese, if desired.

Serving Size: 1 lg portabella mushroom is one serving

Number of Servings: 1

Recipe submitted by SparkPeople user ROXIE1995.