Stuffed Portobello Mushrooms |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1/2 cup chopped fresh cilantro |
1/4 cup fresh lime juice |
1 tablespoon olive oil |
2 teaspoons dried oregano |
1 teaspoon black pepper |
4 garlic cloves, minced |
4 large portobello mushrooms, gills and stems removed |
1 teaspoon olive oil |
1/2 cup diced red bell pepper |
1/2 cup diced yellow bell pepper |
1/2 cup diced onion |
4 cups (1/2-inch) cubed sourdough bread (about 6 slices) |
1/2 cup (2 ounces) shredded reduced-fat monterey jack cheese |
1/4 cup minced fresh parsley |
2 tablespoons water |
2 large eggs, lightly beaten |
2 tablespoons grated parmesan cheese |
Directions:
1. Prepare marinated mushrooms: Combine first 6 ingredients in a large zip-top plastic bag. Add the mushrooms; seal and marinate in refrigerator 15 minutes.
2. Preheat oven to 350°.
3. Prepare stuffing: Heat oil in a large nonstick skillet over medium-high heat until hot. Add bell peppers and onion; sauté 3 minutes. Combine bell pepper mixture and bread cubes in a large bowl; stir in Jack cheese, parsley, water, and eggs. Drain mushrooms; discard marinade. Place mushroom caps, stem sides up, on a baking sheet. Spoon 1 cup stuffing into each mushroom cap, and sprinkle each with 1 1/2 teaspoons Parmesan cheese. Bake at 350° for 25 minutes or until lightly browned and mushrooms are tender.
|
|