Spinach Stuffed Portabella Caps - cooking recipe

Ingredients

4 medium portabella mushroom caps
2 slices swiss cheese
1/2 small onion, diced
1/4 red pepper, diced
1 green onion, sliced
1 garlic clove, minced
1 (10 ounce) package frozen chopped spinach
1/2 teaspoon Cavenders All Purpose Greek Seasoning
1/2 teaspoon Tony Chachere's Seasoning
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon black pepper
0.5 (8 ounce) package cream cheese
2 tablespoons seasoned bread crumbs
1 tablespoon parmesan cheese, grated
1/2 teaspoon olive oil

Preparation

Make sure the portabella caps are free of dirt and grit. Place upside-down on a foil-lined, greased cookie sheet.
Place half a slice of swiss in each cap.
In a small sauce pan, saute the onion, red pepper, and green onion until soft. Add the minced garlic and cook for a minute more.
Drain the spinach in a colander or dish towel, squeezing to get most of the moisture out. Add the spinach, Cavendar's, Tony's, lemon pepper, and black pepper. Stir and cook just until the spinach is hot.
Add cream cheese and stir to combine. The hot spinach mixture should melt the cream cheese.
Distribute the spinach mixture evenly between the 4 caps, smoothing the tops with the back of a spoon.
Combine the parmesan, bread crumbs, and olive oil. Stir well, then sprinkle over the tops of the stuffed mushrooms.
Bake at 350 for 20-25 minutes, or until the tops are golden brown.