Veggie-Stuffed Portabellas

Ingredients 1 red bell pepper (rinsed)
2 small yellow squash (rinsed)
1 medium zucchini (rinsed)
1 shallot (rinsed)
2 tablespoons unsalted butter, divided
3/4 cup canned Italian-style diced tomatoes
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup panko (Japanese bread crumbs) (can use regular bread crumbs)
cooking spray
4 large portabella mushroom caps (rinsed)

Steps

1. Preheat oven to 425°F. Cut pepper in half; remove seeds and membrane. Cut pepper into thin slices; then cut slices in half. Cut squash and zucchini in half lengthwise; slice thinly. Remove ends and peel from shallot; chop finely. ,Li>Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon of the butter in pan; swirl to coat. Add shallots and fresh cut vegetables; cook 2–3 minutes or until vegetables begin to soften.
2. Stir in tomatoes, tomato paste, salt, and pepper. Cook 3–4 minutes, stirring occasionally, or until vegetables are softened.
3. Meanwhile, place remaining 1 tablespoon butter in microwave-safe bowl. Microwave on HIGH 1–2 minutes or until melted. Stir in bread crumbs (mixture will be crumbly).
4. Coat 2-quart baking dish with cooking spray; place mushrooms in dish. Divide vegetable mixture among mushrooms; sprinkle with bread crumb mixture. Bake 10–15 minutes or until golden and mushrooms are softened. Serve.

CALORIES (per 1/4 recipe) 140kcal; FAT 6g; CHOL 15mg; SODIUM 450mg; CARB 19g; FIBER 4g; PROTEIN 5g; VIT A 35%; VIT C 100%; CALC 6%; IRON 10%