Mesquite Stuffed Mushrooms

Ingredients:

12-18 button mushrooms
1 tsp. olive oil
1/3 c. yellow onions, chopped
1/2 red sweet pepper, chopped
10 oz. frozen spinach, thawed and drained
1/4 c. whole wheat bread crumbs
1 tsp. McCormick Mesquite seasoning
1/4 c. shredded reduced fat cheddar cheese

Preheat oven to 350 degrees. Meanwhile, clean the mushrooms, pull out the stems and set the stems aside. Place the mushrooms on a baking sheet sprayed with Pam cooking spray. Chop the mushroom stems and place in a mixing bowl. In a medium skillet heated at medium heat, add the olive oil, sweet pepper, onions and spinach, and cook until the onion is translucent (about 5 minutes). Add the mixture to the bowl that has the stems in it, and also mix in the bread crumbs, seasoning, and cheddar cheese. Using a spoon, fill each mushroom, and make sure that the filling is heaping over the top. Bake the mushrooms for 15-17 minutes in the oven. Let cool slightly before serving. (Makes 12-18 stuffed mushrooms, 2 mushrooms per serving, 1 WW point.)