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Stuffed Portobello Mushrooms recipe

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)

  • Remove mushroom stems and chop; sautstems, peppers, onions, garlic and basil in butter in mediumskillet until tender. Cool and add cheese; season with salt andpepper.
  • Bake mushrooms, smooth sides down, inbuttered baking pan at 425°F (220°C) for 15 minutes.
  • Spoon filling into mushrooms and bakean additional 10 minutes.

    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 Smarty

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