Stuffed Portobello Mushrooms  Mushrooms  306 reads

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
Rating 2.71/5
Rating: 2.7/5 (72 votes)
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