Stuffed Portabello Mushrooms |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Stuffed PortabelloMushrooms Ingredients:
8 large portabella mushrooms |
1 tablespoon olive oil |
2 red bell peppers, seeded and finely chopped |
2 green bell peppers, seeded and finely chopped |
3 scallions, green and white parts, thinly sliced |
1/4 cup chopped sun-dried tomato |
5 garlic cloves, finely chopped |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
Directions:
1. Remove the stems from the portobello mushrooms.
2. Place the whole mushroom caps smooth side down on a lightly greased baking sheet.
3. Bake in a preheated 425 degree Fahrenheit oven for 15 minutes.
4. Meanwhile, heat the oil in a skillet over moderate heat and saute the bell peppers, scallions, sun dried tomatoes, and garlic until tender, 8 to 10 minutes.
5. Add the basil, oregano, and thyme.
6. Cook an additional 2 minutes.
7. Spoon the vegetable mixture into the mushroom caps.
8. Bake an additional 10 minutes, or until the mushrooms are tender.
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