Stuffed Portobello
Mushrooms
- 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 fresh 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
Recipe provided courtesy of the American Dairy
Association.
