Stuffed Portobello Mushrooms |
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Prep Time: 20 Minutes Cook Time: 21 Minutes |
Ready In: 41 Minutes Servings: 4 |
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Fines herbes is a mixture of dried herbs such as chervil, chives, parsley, and tarragon. You can find it on the spice aisle in the grocery store. Ingredients:
2 (1 1/2-ounce) slices sourdough bread |
4 (6-ounce) portobello mushrooms (about 5 inches wide) |
olive oil-flavored cooking spray |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 teaspoons olive oil |
3/4 cup chopped red bell pepper |
3 garlic cloves, minced |
1 teaspoon dried fines herbs |
1 cup (4 ounces) shredded smoked gouda cheese |
Directions:
1. Preheat oven to 375°.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.
3. Remove stems from mushrooms; chop enough stems to measure 1/4 cup; set aside. Discard remaining stems.
4. Remove brown gills from the undersides of mushrooms, using a spoon; discard gills. Coat both sides of mushroom caps with cooking spray. Place mushroom caps, gill sides up, on a baking sheet; sprinkle evenly with salt and pepper.
5. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, reserved chopped mushroom stems, and garlic; sauté 4 minutes. Stir in breadcrumbs and fines herbs; cook 2 minutes or until breadcrumbs are toasted. Spoon mushroom mixture evenly into mushroom caps; sprinkle evenly with cheese. Bake at 375° for 15 minutes or until mushroom caps are tender.
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