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Nutrition Facts
Serving Size 1 (140g) Recipe makes 2 servings The following items or measurements are not included below: 2 tablespoons yellow sweet peppers
Calories 189
Calories from Fat 146		(77%)
Amount Per Serving		%DV
	Total Fat 16.3g	25%
	Saturated Fat 10.2g	50%
	Monounsaturated Fat 4.3g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 44mg		14%
Sodium 171mg		7%
Potassium 479mg		13%
Total Carbohydrate 7.0g		2%
	Dietary Fiber 1.8g	7%
	Sugars 2.7g
Protein 6.0g		11%
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Brunch: Portabella Stuffed Mushrooms

Recipe #12739 | 25 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Bergy
Oct 16, 2001

Looks great on a brunch buffet table. Use Parmesan instead of cheddar if you prefer. I just threw this together this morn and thought I would share it. For the faint of heart omit the garlic but it won't be the same! I served these with ham omeletts, browned canned potatoes sliced tomatoes and whole wheat toast

SERVES 2 (change servings and units)

Ingredients

2 portabella mushrooms, whole, stems removed & reserved
1 jalapeno pepper, chopped
1 garlic clove, minced
2 tablespoons yellow sweet peppers, chopped
2 tablespoons red peppers, minced
2 tablespoons onions, chopped
2 tablespoons butter
4 tablespoons cheddar cheese, grated

Directions

1
Heat the butter in a skillet.
2
Brown Mushroom caps, both sides, remove and drain on a paper towel.
3
Add Onion, chopped stems& garlic to the pan cook until softened.
4
Add peppers cook 1 minute.
5
Place mushroon caps in an oven proof dish.
6
(you can do the recipe up to this point and 10 minutes before serving finish cooking).
7
Sprinkle cheese over the mushrooms.
8
Bake in 375F degrees oven for 8 minutes.
9
Broil for 2 minutes or until the cheese is bubbly.
10
Serve.

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Featured Reviews for This Recipe

From: Kookaburra

On Jun 2, 2006

I used this recipe as inspiration and added a few touches of my own. I chopped up onion, garlic, red capsicum (pepper), the chopped mushroom stems, 1/2 teaspoon minced chilli, and chopped bacon and fried them in a good amount of butter. Then I threw in a handful of finely chopped herbs (parsley, sage and chives), a few good swishes of Worcestershire sauce and a pinch of salt. This, I used to stuff the mushrooms. I topped them with grated parmesan cheese. Rather than par-cook the mushrooms in the pan, as Bergy suggests, I just swished them (before stuffing them) in some melted butter in the pan to make sure they were well coated in butter and added a pat of butter to the bottom of the baking dish, then I cooked them at 180C (350F) for 20 minutes. This made a really delicious lunch - not exactly to Bergy's recipe, but certainly inspired by it! Thanks Bergy!

1 person found this review helpful

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From: Joygi

On Apr 16, 2003

My husband found this recipe and it was divine. I am not a big pepper fan and frankly I never to into portabellos, but together....mmmm!!

2 people found this review helpful

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From: najwa

On Dec 27, 2001

Very good, quick and so easy .. i loved it!!

4 people found this review helpful

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From: bobo3039

On Aug 22, 2005

I enjoyed these. I used baby bellas and feta cheese rather than cheddar. Also used only half a jalapeno because I'm a coward. Quick and easy appetizer!

2 people found this review helpful

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