Stuffed Portabello Mushrooms
Ingredients:
- 4 Portabello mushrooms, stems removed and stems chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 red bell peppers
- 4 tablespoons fresh basil, chopped
- 10 sun-dried tomatoes, reconstituted
- Salt
- Fresh ground pepper
- Fat-free Parmesan cheese, shredded
- Vegetable cooking spray
Directions:
Preheat the oven to 375 degrees. Wash the red peppers and broil until charred and skin is blackened.
Place in a brown paper bag and seal. Wait 20 minutes and then peel, core, and seed; set aside.
In a saucepan, sauté onion and garlic with 1 tablespoon water until tender. Add the chopped mushroom
stems, cooking for 4 minutes.
Place this mixture in a food processor and add the remaining ingredients (except mushroom caps),
blending until well mixed. Fill the mushroom caps with the mixture and place them on a cookie sheet
that has been sprayed with cooking spray. Bake for 15 minutes. Sprinkle with Parmesan cheese and
bake an additional 4 minutes.
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