Portobello Mushrooms stuffed with Peppers

2
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


" 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"

Original recipe yields 2 servings
OK

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 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 & Variations


No special items needed.

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