Prep Time
20 Mins
Cook Time
21 Mins
Yield
4 servings (serving size: 1 stuffed mushroom)

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.

Step 3

Remove stems from mushrooms; chop enough stems to measure 1/4 cup; set aside. Discard remaining stems.

Step 4

Remove brown gills from the undersides of mushrooms, using a spoon; discard gills. Coat both sides of mushroom caps with cooking spray. Place mushroom caps, gill sides up, on a baking sheet; sprinkle evenly with salt and pepper.

Step 5

Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, reserved chopped mushroom stems, and garlic; sauté 4 minutes. Stir in breadcrumbs and fines herbs; cook 2 minutes or until breadcrumbs are toasted. Spoon mushroom mixture evenly into mushroom caps; sprinkle evenly with cheese. Bake at 375° for 15 minutes or until mushroom caps are tender.

Oxmoor House Healthy Eating Collection

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