Stuffed Portobello Mushrooms Recipe

Name: Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 375u00b0.
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; saute 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 375u00b0 for 15 minutes or until mushroom caps are tender.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Stuffed Portobello Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Portobello Mushrooms

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