Stuffed Portabello Mushrooms

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Meaty and Mouth-watering!

These stuffed and meaty Portabello mushrooms can be eaten on their own or as a side dish. The mushroom caps are stuffed with diced red bell peppers, sweet onion, garlic, panko bread crumbs, shredded mozzarella, and parmesan cheese. It’s a delicious mouth-watering combination!

Stuffed Portabello Mushroom Caps

Stuffed Portabello Mushrooms
Recipe Type: Vegetarian
Author: Luisa
Serves: 2-4
These stuffed meaty portabello mushrooms can be eaten on their own or as a side dish. Stuffed with diced red bell peppers, sweet onion, garlic, panko bread crumbs, shredded mozzarella and grated parmesan cheese.
Ingredients
  • 2 portabello mushroom caps
  • 1/2 cup panko bread crumbs
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced sweet onion
  • 1/4 cup low-fat shredded mozzarella cheese
  • 1 Tbsp. of grated parmesan cheese
  • 1 Tbsp. of Olive Oil
  • 2 cloves garlic minced
Instructions
  1. Preheat oven to 350 degrees.
  2. Rinse the portabello mushroom caps carefully and pat dry.
  3. Prep the vegetables. Dice the red bell pepper and sweet onion. Then mince two cloves of peeled garlic.
  4. In a bowl, combine 1/4 cup of diced peppers, 1/4 cup of diced sweet onion, minced garlic, 1/2 cup of Panko bread crumbs, 1/4 cup low-fat mozzarella cheese, 1 Tbsp. grated parmesan cheese and 1 tablespoon of olive oil. Mix thoroughly.
  5. Stuff the portabello caps with the mixture. Place on a cookie sheet and cover loosely with aluminum foil.
  6. Bake in the oven at 350 degrees for approx. 25 – 30 minutes. Remove the foil and continue cooking until the stuffing has a golden brown color. Serve immediately

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