Meatless Monday: Stuffed Mushroom Caps

Although I am not a huge mushroom fan, portabella's contain no fat, sodium or cholesterol so it is a great choice for a meatless night! We originally had a similar taste of this back a few years ago at a friend's house, and I really enjoyed them, so I thought I would try and make a similar recipe. Recipe adapted (aka use what's in the fridge instead) from Chef Meg's.

4-6 portabella mushrooms caps
1/2 red pepper, diced
1/2 small onion, diced
2 baby zucchini, diced
2 cup baby spinach, stems removed
1 clove garlic, smashed
2 tbsp flax seed meal
1 tbsp olive oil
1 tbsp balsamic vinegar
1 small tomato, sliced
1 pkg soft cheese (I used Boursin Garlic & Fine Herbs )
2 tbsp Parmesan cheese

Using a spoon, remove the stems and gills from the mushrooms, which are the dark ridges on the underside of the mushroom. Preheat the oven to 450 degrees. Heat the olive oil in a skillet set over a medium flame. Add the red pepper, zucchini, onion and saute for 1 minute. Add the cleaned and trimmed spinach and cook until tender, about 2-3 minutes. Spray the bottom of each mushroom with nonstick cooking spray and place on a baking sheet pan. Place in the oven for 1-2 minutes just to heat the mushrooms. Rub each mushroom with the smashed garlic. Sprinkle with the flax seed meal. Divide the vegetable mixture between the four-six mushrooms, then top with vegetable mixture, soft cheese and sprinkle parmesan. Bake for 6 minutes or until cheese is melted and bubbly. Drizzle vinegar over cooked mushrooms before serving.