Recipe: Steffed Portobellos

Another for you to try.

* 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
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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.

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