Brunch: Portabella Stuffed Mushrooms Recipe #12739
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
by Bergy
25 min | 10 min prep
SERVES 2
- 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
- Heat the butter in a skillet.
- Brown Mushroom caps, both sides, remove and drain on a paper towel.
- Add Onion, chopped stems& garlic to the pan cook until softened.
- Add peppers cook 1 minute.
- Place mushroon caps in an oven proof dish.
- (you can do the recipe up to this point and 10 minutes before serving finish cooking).
- Sprinkle cheese over the mushrooms.
- Bake in 375F degrees oven for 8 minutes.
- Broil for 2 minutes or until the cheese is bubbly.
- Serve.
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5 stars