Directions:
- Clean off the portobello cap and cut stem close to cap, chop stem.
- Gently heat the olive oil in a sauté pan, then add the peppers, onion, and stem. Sauté all together until just tender, set aside.
- Using a pastry brush dipped in the flavored olive oil in the bottom of the pan to oil the portobello cap on both sides.
- Then, with the top side of the cap down, put all the peppers mixture underside, transfer to the grill and cook for about 3-4 minutes.
- Put the sliced cheese on top of the peppers, and then sprinkle with the grated Parmesan cheese.
- Grill until melted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 473.88 Kcal (1984 kJ) | ||
| Calories from fat | 388.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.12g | 66% | |
|---|---|---|---|
| Cholesterol | 38.64mg | 13% | |
| Sodium | 495.03mg | 21% | |
| Potassium | 338.03mg | 7% | |
| Total Carbs | 8.57g | 3% | |
| Sugars | 3.54g | 14% | |
| Dietary Fiber | 2.98g | 12% | |
| Protein | 16.05g | 32% | |
| Vitamin C | 119.2mg | 199% | |
| Iron | 0.6mg | 3% | |
| Calcium | 438.3mg | 44% | |
| Amount Per 100 g | |||
| Calories | 203.38 Kcal (852 kJ) | ||
| Calories from fat | 166.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.51g | 66% | |
|---|---|---|---|
| Cholesterol | 16.58mg | 13% | |
| Sodium | 212.46mg | 21% | |
| Potassium | 145.08mg | 7% | |
| Total Carbs | 3.68g | 3% | |
| Sugars | 1.52g | 14% | |
| Dietary Fiber | 1.28g | 12% | |
| Protein | 6.89g | 32% | |
| Vitamin C | 51.2mg | 199% | |
| Iron | 0.2mg | 3% | |
| Calcium | 188.1mg | 44% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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