Abuelos Spinach Stuffed Mushrooms

Mushrooms:
20 large mushrooms, caps removed
2 tablespoons butter, melted
1 teaspoon Lawry’s seasoning

Mix well and cook at 400 degrees for 4 minutes or until tender, depending on the size of the mushrooms

Spinach Stuffing:
1 teaspoon butter
2 tablespoons diced onions
1 teaspoon chopped garlic
1 teaspoon diced, seedless jalapeno peppers
2 tablespoons diced red bell pepper
1/2 cup sliced mushrooms
1/4 cup corn
dash of Lawry’s salt
8 oz. chopped fresh spinach
4 oz. Velveeta cheese, cut in small pieces (or 4 oz. shredded cheddar cheese)

On a low flame, melt butter in saute pan. Add garlic and onions. Cook until onions are tender. Add red peppers, jalapeno, mushrooms, corn and Lawry’s. Continue cooking for approximately 1 minute. Add fresh spinach and cheese. Stir constantly until cheese is melted and spinach is limp. Remove from flame. Stuff mushrooms caps with filling and top with shredded Cheddar/Monterrey blend. Place into a 400 degree oven and heat approximately 4 minutes or until cheese has melted. Serve immediately.