2-3tbspherb & garlic flavoured cream cheesegoat cheese, or Boursin cheese
1/4cupfreshly grated Parmesan cheese
1/3cupgrated mozzarella cheese
Instructions
Preheat oven to 375°F.
Remove stems from mushrooms, chop and set aside
Line a sided baking sheet with parchment paper. Rub the outside and rim of each mushroom with a bit of olive oil and set them on the sheet, stalk side up.
Heat remaining olive oil in a skillet over medium high heat.
Add the mushroom stems and onions and sauté for 3 or 4 minutes. Add the diced bell pepper and garlic and sauté for an additional 2 minutes.
Add the zucchini and continue to cook as the zucchini begins to soften. Next add the sundried tomatoes. Cook for another few minutes.
Add the spinach and stir until wilted. Add the rest of the ingredients, up to and including the Parmesan. Stir until cheeses have melted.
Spoon the mixture into the prepared mushroom caps.
Bake in preheated oven for 30 to 35 minutes.
Remove from oven and top each with the mozzarella and bake for an additional 8-10 minutes, or until the cheese is just beginning to brown.