Stuffed Portobello Mushrooms
Big, meaty portobello mushroom caps are stuffed with a mixture of chopped mushroom stems, red, yellow and green bell pepper, green onion, garlic, fresh basil and white cheddar cheese. Serve as a first course or cut into wedges and serve as an hors d'oeuvre.
4 (4 to 5-inches in diameter) medium Portobello mushrooms
2/3 cup red, yellow and green peppers, chopped
1/2 cup green onions, thinly sliced
1 1/2 teaspoons minced garlic
3 tablespoons fresh basil, finely chopped
2 tablespoons butter
4 ounces (1 cup) white cheddar cheese, finely shredded
- Remove mushroom stems and chop; sauté stems, peppers, onions, garlic and basil in butter in medium skillet until tender. Cool and add cheese; season with salt and pepper.
- Bake mushrooms, smooth sides down, in buttered baking pan at 425°F (220°C) for 15 minutes.
- Spoon filling into mushrooms and bake an additional 10 minutes.
Makes 4 entrée servings, or 16 appetizer servings.
Recipe provided courtesy of the American Dairy Association.