Big, meaty portobello mushroom caps arestuffed with a mixture of chopped mushroom stems, red, yellowand green bell pepper, green onion, garlic, fresh basil and whitecheddar cheese. Serve as a first course or cut into wedges andserve as an hors d’oeuvre.
Recipe: Stuffed PortobelloMushrooms
4 (4 to 5-inches in diameter) medium Portobellomushrooms
2/3 cup red, yellow and green peppers (chopped)
1/2 cup green onions (thinly sliced)
1 1/2 teaspoons minced garlic
3 tablespoons fresh basil (finely chopped)
2 tablespoons butter
4 ounces (1 cup) white cheddar cheese (finely shredded)
Makes 4 servings.
Calories per serving: 204 Protein: 8.8g Fat: 15.4 g Carbohydrate: 10 g
Recipe provided courtesy of the AmericanDairy Association.
Healthy Cooking 2: Stuffed Portobello Mushrooms Recipe: Celina Food SmartyIf the Stuffed PortobelloMushrooms recipe was useful and interesting, you can share it with your friends or leave a comment.