Recipe by Cooking Light July 1998

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Yield:
4 servings
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Ingredients

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Directions

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

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  • 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.

Nutrition Facts

277 calories; calories from fat 35%; fat 10.7g; saturated fat 3.8g; mono fat 4.5g; poly fat 1.3g; protein 15.8g; carbohydrates 31.7g; fiber 3.5g; cholesterol 123mg; iron 4mg; sodium 433mg; calcium 250mg.
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