Brunch Stuffed Portobello Mushrooms
January 17, 2016
Categories: Breakfast, Dinner, Lunch, Side Dishes, Vegetables, Mushrooms, Onions, Peppers, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Brunch, Entertaining, Father's Day, Labor Day, Ladies Luncheon, Mother's Day, Regional Holiday, Oven Bake, Skillet, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
"I say brunch but they are good with any meal. If you like top them with a fried egg or with cheese or with both! I like to use a really spicy BBQ sauce. This is such a simple, easy recipe but it comes out tasty. They would look great on a buffer table"
- Serving Size: 1 (101.5 g)
- Calories 69.9
- Total Fat - 3.9 g
- Saturated Fat - 0.8 g
- Cholesterol - 1.6 mg
- Sodium - 155.9 mg
- Total Carbohydrate - 7.9 g
- Dietary Fiber - 1.1 g
- Sugars - 3.1 g
- Protein - 1.2 g
- Calcium - 21.8 mg
- Iron - 0.5 mg
- Vitamin C - 21.2 mg
- Thiamin - 0 mg
Pre-heat oven to 350f.
Chop the onions, peppers& garlic.
Place mushrooms on a flat tray and bake for apprx 12 minutes.
Meanwhile place all the chopped ingredients, except BBQ sauce, in a lightly oiled skillet.
Stir fry over medium high heat until ingredients are soft and heated through(apprx 8 minutes).
Add BBQ sauce, mix, cook 2 minutes.
When you take the mushrooms out of the oven empty out the liquid but save it.
Add a bit of the mushroom liquid to the veggie mixture.
Stuff the hot mushrooms with the cooked ingredients.
Tips & Variations
No special items needed.