| 1. |
Remove stems and gills from mushrooms and lightly brush mushroom caps with a little Italian dressing. Place caps on foil-lined baking pan and set aside. |
| 2. |
Heat remaining dressing in saucepan over medium heat and saute mushroom stems, garlic and red peppers. |
| 3. |
Add spinach to saucepan. Simmer until spinach is wilted. Toss in chicken. |
| 4. |
Flavor to taste with salt and black pepper. |
| 5. |
Spoon mixture into mushroom caps and top with tomatoes. Add mozzarella cheese over the tomatoes. |
| 6. |
Sprinkle parmesan cheese. |
| 7. |
Bake at 375 °F (190 °C) for 18 to 20 minutes until mushroom is tender and cheese is melted. |
