Portobello Mushrooms stuffed with Peppers
Recipe: #318
October 08, 2011
Categories: Side Dishes, Appetizers Mushrooms, Oven Bake, Toaster Oven, more
" I threw these together as a side dish for Sunday Brunch. We loved them so I want to share the recipe with you. They would be excellent on any buffet table or served as an appetizer. Double the recipe if you wish. Use your favorite cheese instead of the lite Havarti. I like using red, yellow and green sweet peppers to have a nice variety of color. If you don't want the heat omit the jalapeno pepper"
Ingredients
Nutritional
- Serving Size: 1 (215.8 g)
- Calories 171.7
- Total Fat - 8.2 g
- Saturated Fat - 2.6 g
- Cholesterol - 21.6 mg
- Sodium - 611.9 mg
- Total Carbohydrate - 16.5 g
- Dietary Fiber - 2.7 g
- Sugars - 7.9 g
- Protein - 9.1 g
- Calcium - 48.2 mg
- Iron - 1.4 mg
- Vitamin C - 31.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Pre heat the oven to 375 degrees
Step 2
Place the cleaned mushrooms facing up on a lightly oiled oven proof dish
Step 3
Chop the stems and mix them with the peppers, garlic, green onions and chili sauce
Step 4
Fill the mushrooms with the pepper mixture
Step 5
Top with cheese
Step 6
Bake for approximately 20 minutes or until the tops are golden and the filling is fully cooked
Tips
No special items needed.