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Bruschetta-Stuffed Mushrooms

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Ingredients:

2 portabella mushrooms (or 6 baby portabella mushrooms)
1 shallot, diced
1/4 cup red pepper, diced
1/4 cup zucchini, diced
2 cup baby spinach, stems removed
1 garlic clove, smashed
2 Tbsp. flax seed meal
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1/2 Roma tomato, sliced
1 oz. mozzarella cheese
2 Tbsp. parmesan cheese, shredded

Directions:

  1. Using a spoon, remove the stems and gills from the mushrooms, which are the dark ridges on the underside of the mushroom. Preheat the oven to 450 degrees. Heat the olive oil in a skillet set over a medium flame. Add the shallot, red pepper, zucchini and saute for 1 minute. Add the cleaned and trimmed spinach and cook until tender, about 2 to 3 minutes.
  2. Spray the bottom of each mushroom with nonstick cooking spray and place on a baking sheet pan. Place in the oven for 1 to 2 minutes just to heat the mushrooms. Rub each mushroom with the smashed garlic. Sprinkle with the flax seed meal.
  3. Divide the vegetable mixture between the two mushrooms, then top with tomato and cheese. Bake for 6 minutes or until cheese is melted and bubbly. Drizzle vinegar over cooked mushrooms before serving.
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