Brunch: Portabella Stuffed Mushrooms

5.0(5)

Looks great on a brunch buffet table. Use Parmesan instead of cheddar if you prefer. I just threw this together this morn and thought I would share it. For the faint of heart omit the garlic but it won't be the same! I served these with ham omeletts, browned canned potatoes sliced tomatoes and whole wheat toast. For aditional flavor add two tbsp of your favorite BBq Sauce to the pepper mixture before filling the mushrooms.

by Bergy·published 2001-10-16

Open original recipe

Breakfast

Servings

2 serving(s)

Total time

25 min

prep 10 min

Calories / serving

192 kcal

Ingredients (8)

serves

2 portabella mushrooms, whole, stems & gills removed, chop stemsmushroom
1 jalapeno pepper, choppedpepper
1 garlic clove, mincedgarlic
2 tablespoons yellow sweet peppers, choppedbell-pepper
2 tablespoons red peppers, mincedbell-pepper
2 tablespoons onions, choppedonion
2 tablespoons butterbutter
4 tablespoons cheddar cheese, gratedcheddar

Instructions (10 steps)

01Heat the butter in a skillet.
02Brown Mushroom caps, both sides, remove and drain on a paper towel.
03Add Onion, chopped stems & garlic to the pan cook until softened.
04Add peppers cook 1 minute.
05Place mushroon caps in an oven proof dish.

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Rich recipe — supports nutrition-aware planning.