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Stuffed Portobello Mushrooms

Yield 4 servings

Ingredients

  • 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
  • Stuffing:
  • 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

Nutrition 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

How to Make It

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

  2. Preheat oven to 350°.

  3. 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.