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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425*F. | 2. Line a 15x10x1" baking pan with foil. In a 12" skillet, cook and stir sweet pepper, onion, zucchini, carrot, celery, and garlic in hot oil over medium high heat 4 minutes. Stir in basil, lemon juice, and 1/4 teaspoons each salt and ground black pepper. Top with spinach and cover. Cook for 2 minutes or until spinach is wilted. Remove from heat. Stir crumbs and half of the Parmesan cheese into spinach mixture; set aside. | 3. Remove gills from mushroooms if desired. Arrange mushrooms, stemmed side up, on prepared pan. Top each with slice of provolone cheese. Divide spinach mixture among mushroom caps. Bake 15 minutes(mushrooms will water out slightly). Top with remaining Parmesan cheese. Bake 2 minutes more or until heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow pepper	1		cut sweet	-	-	-	-
red onion	1		chopped	28.0	6.537999999999999	0.77	0.07
zucchini	1		shredded	33.32	6.0956	2.3716	0.6272
carrot	1		shredded	52.48	12.2624	1.1904	0.3072
celery	1	stalk	sliced	10.24	1.9008	0.4416	0.1088
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
olive oil	1 -3	tablespoon		0.0	0.0	0.0	0.0
basil	1	tablespoon	snipped	0.6095	0.0702	0.0835	0.017
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
baby spinach	1	package		65.32	10.3092	8.1224	1.1076
fine breadcrumb	1/2	cup		-	-	-	-
parmesan cheese	1/2	cup	shredded	148.0	16.0	16.0	2.0
mushroom cap	4			-	-	-	-
provolone cheese	4	slices		393.12	2.3968	28.6496	29.8144

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.