Stuffed Portabello Mushrooms - BigOven 126076

Stuffed Portabello Mushrooms

Ready in 1 hour

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Try this Stuffed Portabello Mushrooms recipe, or contribute your own. "Parmes" and "Stuffed" are two tags used to describe Stuffed Portabello Mushrooms.


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4 Portabello mushrooms; remove
Fat Free Parmesean
2 Red bell pepper
4 tb Chopped fresh basil
12 Sun dried tomatoes;
1 Onion; finely chopped
2 Cloves garlic; crushed, up

Original recipe makes 2 servings



Wash red peppers. Broil until charred, turning as necessary to blacken most of the skin. Place in a brown paper bag, and fold the top to seal. After about 20 minutes take peppers out and peel and core them, removing all seeds. Set aside. Saute onion and garlic until soft in a little water. Add chopped stems of mushrooms and cook 4 minutes. Put onion mixture in a food processor, and add remaining ingredients except parmesean. Process until everything is finely chopped. Fill portabello mushroom caps with mixture, and place them on a baking sheet that has a light coating of Pam or whatever to stop sticking. Bake for 15 minutes at 375, sprinkle with parmesean and bake another 3-4 minutes. We had this with homemade italian bread rolls and sliced cucumbers from the garden. Posted to fatfree digest by on Sep 16, 1999, converted by MM_Buster v2.0l.

Calories Per Serving: 59 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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