Preheat your over to 350° and line a baking sheet with parchment paper.
Arrange the mushrooms cavity side up on the baking sheet and bake for 10 minutes until almost cooked through. Remove from oven and set aside.
In a large skillet combine the zucchini, pepper, onion and garlic and sauté over med/high heat for 5 mins or until everything is tender. *Note no oil/fats are allowed during detox so you can expect some sticking to – stir frequently.
Add Bragg’s, Mrs. Dash seasoning, water and spinach; bring to a simmer, allowing spinach to wilt. Finally, add the tomatoes to the stir fry and remove from heat.
Scoop the veggie mixture into each of the mushroom caps and bake for an additional 10 minutes to combine flavors.