Veggie-Stuffed Portobello Mushrooms

1 small yellow sweet pepper, cut into bite-sized strips
1 small red onion, chopped
1 medium zucchini, coarsely shredded
1 carrot, coarsely shredded
1 stalk celery, thinly sliced
2 cloves garlic, minced
2 to 3 Tbs olive oil
1 Tbs snipped fresh basil
1 Tbs lemon juice
1 5oz pkg fresh baby spinach
1/2 cup fine dry bread crumbs
1/2 cup finely shredded Parmesan cheese
4 4-5 inch portobello mushroom caps, stems removed
4 slices provolone cheese

1) Preheat oven to 425F. Line 15x10x1 inch baking pan with foil. In 12-inch skillet, cook and stir sweet pepper, onion, zucchini, carrot, celery and garlic in hot oil over medium-high heat 4 minutes. Stir in basil, lemon juice and 1/4 tsp each salt and ground black pepper. Top with spinach; cover. Cook for 2 minutes or until spinach is wilted. Remove from heat. Stir crumbs and half of the Parmesan cheese into spinach mixture; set aside.
2) Remove gills from mushrooms, if desired. Arrange mushrooms, stemmed side up, on prepared pan. Top each with slice of provolone cheese. Divide spinach mixture among mushroom caps. Bake 15 minutes (mushrooms will water out slightly). Top with remaining Parmesan. Bake 2 minutes more or until heated through.

Review: This recipe was provided by a co-worker of mine, who handed it to me saying "I don't know if you cook or not . . . " So, yes Earl, you could say I cook. ;) This was an awesome dish, though it takes twice as long to prepare as to cook. Mike took one look at the recipe and decided to tweak it - provolone cheese on bottom AND top. Therefore, I took a pic before putting the cheese on top (and prior to baking) and a post baking pic. Mmmm.