Stuffed Portobello Mushrooms
by:
I love stuffed mushrooms. Always yummy and ready in no time! This is the basic stuffed mushrooms recipe. It is very versatile so you can try any filling you want. Don't be afraid! Mix ingredients and invent new stuffings. By the way, I can't wait to try this stuffed with spinach and served with a wine flavored white sauce. Yum!
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 6
12 big Portobello mushrooms, stems removed and chopped
1 red bell pepper, sliced
1 onion, chopped
1 bunch dill
1 bunch parsley
12 cloves garlic mashed
ground pepper, to taste (I used Sichuan pepper, I love the flavor!)
sea salt, to taste
1/2 tsp ground coriander
1 tsp dry thyme
1 tbsp oil (for vegetarians - you can used some butter, it gives a lovely flavor)
Servings Per Recipe: 6
Amount per Serving
Calories: 178
- Total Fat: 6.4 g
- Saturated Fat: 0.7 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 334.1 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 10.9 g
- Sugars: 6.7 g
- Protein: 11.4 g
preparation
1. Heat the oil/butter in a saucepan.
2. Add chopped mushrooms stems, mashed garlic cloves, chopped onion, pepper, salt, coriander and thyme. Sauté for 5 minutes.
3. Remove from heat and add chopped dill and parsley.
4. Preheat the oven at 375° F.
5. Place the mushrooms in an oven tray.
6. Add about 1-1 1/2 tbsp of stuffing / mushroom.
7. Garnish with red bell pepper slices.
8. Cover the tray with aluminum foil.
9. Cook for about 30 minutes
0
comments