I have to put together a healthy foods cookbook for kids so this is one of the first recipes I've added to it... There will be a total of 22 recipes so look out for a lot of recipe submissions! This one I actually haven't messed the ingredients around... T.T There really isn't a bad way to make this unless you burn it, don't clean it, or don't drain enough water from it.

Stuffed Portobello Mushroom taken from www.kraftfoods.com
Vegetables
Portion: Four
Oven Temperature: 375 Degrees
Time: 35 Minutes

Ingredients:
4 large portobello mushrooms (about 1 lb.), cleaned and drained
1/4 cup KRAFT Light Zesty Italian Dressing, divided
1/4 cup chopped red pepper
2 cloves garlic, minced
2 bags (10 oz. each) fresh spinach
1/4 cup KRAFT Grated Parmesan Cheese

*Preheat oven to 375°F. Twist or cut off stems from mushrooms. Chop stems; set aside. Use a spoon or sharp knife to scrape out the gills from mushroom caps; discard gills. Brush 1 Tbsp. of the dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined 15x10x1-inch baking pan.
*HEAT remaining 3 Tbsp. dressing in Dutch oven on medium-high heat. Add mushroom stems, red pepper and garlic; cook and stir 2 min. Add spinach. Reduce heat to medium-low; cover and simmer 4 min. or until spinach is wilted, stirring after 2 min. Spoon evenly over mushroom caps; sprinkle with cheese.
*BAKE 18 to 20 min. or until mushrooms are tender.
*(Optional) Turn the oven to broil and cook for an additional 2-3 minutes to have a golden brown cheese crust