Like pizza? Like bruschetta? Like mushrooms?

This dinner entree (or side) is a little bit of all of the above. Juicy portobello mushroom caps serve as the base (rather than pizza dough or slices of baguette). Fill them with cheese, garlic, red pepper and spinach for a tasty, cheesy masterpiece.

At the store, similar pre-filled portobellos might be a bit more expensive. Thus, this recipe not only saves you money, but also allows you to sneak in a green (spinach) pretty easily.

It’s a Meatless Monday winner, for sure.

Spinach-Stuffed Portobello Mushrooms

4 large portobello mushrooms (about 1 pound)

1/4 cup Italian dressing, divided

1/4 cup red peppers, chopped

2 cloves garlic, minced

2 (10-ounce) packages fresh spinach

1/4 cup grated Parmesan cheese

Heat oven to 375 degrees.

Remove stems from mushrooms; chop stems. Use spoon or sharp knife to scrape gills from caps; discard gills. Brush 1 tablespoon of dressing onto rounded sides of caps; place, rounded-sides down, in foil-lined 15x10x1-inch pan.

Heat remaining dressing in large saucepan on medium-high heat. Add chopped stems, peppers and garlic; cook and stir 2 minutes. Add spinach; cover. Simmer on medium-low heat 4 minutes or until spinach is wilted, stirring after 2 minutes. Spoon over mushroom caps; top with cheese.

Bake 18 to 20 minutes or until mushrooms are tender.

• Recipe from www.kraftrecipes.com