Stuffed Portobell0 Mushrooms and Strawberry Salad

My husband LOVES mushrooms.  If I would cook them more often I know he would eat them with every meal; however, I like them, but I do not LOVE them.  But this is a meal we can agree upon mushroom-wise that tastes good and doesn't make you feel like all you are eating is mushrooms.  The fact that it's fast helps too!

Shopping List:
1) Large Portobello Mushrooms (1 per person)

2) 1 Onion

3) 1 Can Roasted Red Peppers

4) Sundried Tomatoes

5) Fresh Basil

6) Fresh Parm

7) Italian Bread Crumbs

8) Fresh Spinach

9) Strawberries

10) Balsamic Vinaigrette (I like Newman's Own)

Optional:
After making these to make them more substantial you could add rice instead of bread crumbs or any other vegetables you like.  I was thinking next time I would add zucchini and corn maybe.

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To Begin:

Preheat oven to 375.

Then in a pan, pour some olive oil and place your diced onion into the pan; add salt.  Let caramelize (about 5-8 minutes).

Once onion has caramelized to add to it 2-3 diced roasted red peppers, a small handful of finely chopped basil, 1/4 cup sundried tomatoes and a little more salt and pepper to taste. Let cook for about 2 minutes.

Take off heat. Add about 1/2 a cup of bread crumbs, if you want more add more.

Clean mushrooms.  Spray baking sheet.  Cut off stems if they have any.  Fill with mixture and grate Parmesan cheese on top.

Let cook for 15 minutes.

For the salad:

Clean spinach and strawberries.  Place in a bowl and toss with about 2-3 tablespoons dressing.  Let sit for the 15 minutes the mushrooms cook.
(you can also add some red onion if you like, that always tastes yummy!)

Enjoy!