Stuffed Portobello Mushrooms

Cooking Light
4 servings


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Marinated mushrooms:
1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice
1 tablespoon olive oil
2 teaspoons dried oregano
1 teaspoon black pepper
4 garlic cloves, minced
4 large portobello mushrooms, gills and stems removed
1 teaspoon olive oil
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/2 cup diced onion
4 cups (1/2-inch) cubed sourdough bread (about 6 [1-ounce] slices)
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
1/4 cup minced fresh parsley
2 tablespoons water
2 large eggs, lightly beaten
2 tablespoons grated Parmesan cheese


Prepare marinated mushrooms: Combine first 6 ingredients in a large zip-top plastic bag. Add the mushrooms; seal and marinate in refrigerator 15 minutes.

Preheat oven to 350°.

Prepare stuffing: Heat oil in a large nonstick skillet over medium-high heat until hot. Add bell peppers and onion; sauté 3 minutes. Combine bell pepper mixture and bread cubes in a large bowl; stir in Jack cheese, parsley, water, and eggs. Drain mushrooms; discard marinade. Place mushroom caps, stem sides up, on a baking sheet. Spoon 1 cup stuffing into each mushroom cap, and sprinkle each with 1 1/2 teaspoons Parmesan cheese. Bake at 350° for 25 minutes or until lightly browned and mushrooms are tender.

Created date

July 1998

Nutritional Information

Calories 277
Caloriesfromfat 35 %
Fat 10.7 g
Satfat 3.8 g
Monofat 4.5 g
Polyfat 1.3 g
Protein 15.8 g
Carbohydrate 31.7 g
Fiber 3.5 g
Cholesterol 123 mg
Iron 4 mg
Sodium 433 mg
Calcium 250 mg