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Side Dishes

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.

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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.

Nutritional Facts

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