Veggie-Stuffed Mushrooms

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Ingredients:

12 large mushroom caps
1 cup spinach, chopped
1 small zucchini, grated
1 small onion, chopped
2 cloves garlic, minced
1/2 cup grated cheese (optional)
2 tablespoons olive oil
Salt and pepper to taste
Fresh herbs (parsley or basil)

Instructions:

Preheat oven to 375°F (190°C).
Remove stems from mushrooms and brush caps with olive oil.
In a skillet, sauté onion and garlic until translucent. Add spinach and zucchini; cook until wilted. Season with salt, pepper, and herbs.
Stuff mushroom caps with the veggie mixture and sprinkle with cheese if using.
Place on a baking sheet and bake for 15-20 minutes until mushrooms are tender.
Serve warm.