Stuffed Portobello Mushrooms
Meaty, earthy, and fresh-tasting, these healthy Stuffed Portobello Mushrooms are so good you could make a meal of them, but you'll want to double the batch! For a true vegetarian meal, just substitute a rennet-free Italian style hard cheese for the Parmesan.
Preheat oven to 450°.
Scrape gills out of mushrooms using a teaspoon.
Combine bell peppers, olive oil, garlic, salt, and ¼ tsp. black pepper. Spoon mixture into mushroom caps. Place mushrooms on a baking sheet; roast 20 minutes.
Combine bread crumbs, Parmesan, parsley, Italian seasoning, and ⅛ tsp. black pepper. Top mushrooms with bread crumbs, and bake until crumbs are toasted, 5 minutes more.
% Daily Value*
Total Fat 11g 16%
Saturated Fat 3g 15%
Cholesterol 8mg 2%
Sodium 518mg 21%
Carbs 24g 8%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.