4 (4 to 5 inches in diameter) medium Portobello mushrooms
2/3 cup red, yellow and green peppers (chopped)
1/2 cup green onions (thinly sliced)
1 1/2 teaspoons minced garlic
3 tablespoons basil (finely chopped)
2 tablespoons butter
4 ounces white Cheddar cheese (crumbled)
Remove mushroom stems and chop; sauté stems, peppers, onions, garlic and basil in butter in medium skillet until tender. Cool and add cheese; season with salt and pepper.
Bake mushrooms, smooth sides down, in buttered baking pan at 425° F for 15 minutes; spoon filling into mushrooms and bake additional 10 minutes.
makes 4 servings.
Calories per serving: 204
Protein: 8.8 g
Fat: 15.4 g
Carbohydrate: 10 g