* Exported from MasterCook *

Stuffed Portobello Mushrooms

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Grilling Vegetables Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 each red and yellow pepper, cut into strips
1 sweet onion, cut into wedges
8 portobello mushroom caps
Combine the next ingredients-
1/4 c. white wine vinegar
3 T. olive oil
2 cloves garlic, minced
1/4 c. fresh basil, chopped
1/4 t. salt
Place in a ziploc bag and add peppers and onions. Marinate for 30 min. Add mushrooms and marinate for 30 more min. in fridge. Remove veggies from marinade and grill over med. high heat 10 min. Remove mushrooms and place grilled veggies on 4 mushrooms. Top each with a mozzarella slice. Top with other 4 mushrooms. Grill until cheese melts. Serve with remaining marinade. Hope you enjoy these.

* Exported from MasterCook *

Stuffed Portobello Mushrooms

Recipe By :Cooking Light-July/Aug/98
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinated Mushrooms
1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice
1 tablespoon plive oil
2 teaspoons dried oregano
1 teaspoon black pepper
4 cloves garlic -- minced
4 large portobello mushrooms -- gills & stems remove

Stuffing
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") cubed sourdough bread
1/2 cup (2oz) shredded reduced-fat Monterey Jack
cheese bread
1/4 cup minced fresh parsley
2 tablespoons water
2 large eggs -- slightly beaten
2 tablespoons grated Parmesan cheese

1. Prepare marinated mushrooms: Combine first 6 ingred. in a large zip-top plastic bag. Add mushrooms; seal and marinate in refrigerator 15 min.
2. Preheat oven to 350 degrees.
3. Prepare stuffing: Heat oli in a large nonstick skillet over med-high heat until hot. Add bell peppers and onion; saute 3 min. Combine bell pepper mixture and bread cubes in a large bowl; stir in jack cheese, parsley, water and eggs. Drain mushrooms; discard marinade. Place mushrooms, stem side up, on a baking sheet. Spoon 1 cup stuffing into each cap, and sprinkle each with 1-1/2 tsp. Parmesan. Bake at 350 degrees for 25 min. or until lightly browned and mushrooms are tender.

277 cal, 10.7 g fat, 15.8 g pro, 31.7 g carb, 3.5 g fiber, 123 mg chol, 433 mg sod. - - - - - - - - - - - - - - - - - - -