Ingredients for Brunch Portabella Stuffed Mushrooms
- Portabella Mushrooms
- Jalapeno Pepper
- Garlic Clove
- Yellow Sweet Peppers
- Red Peppers
- Onions
- 2 tablespoons butter
- Cheddar Cheese
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How to Make Brunch Portabella Stuffed Mushrooms
- Preheat oven to 375°F (190°C).
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Clean and remove stems from 8 large portabella mushroom caps. Brown the caps in the skillet for 2-3 minutes per side, then remove and set aside on a paper towel-lined plate to drain.
- Add 1/2 cup chopped onion and 1/2 cup chopped portabella stems to the skillet. Cook until softened, about 5 minutes.
- Add 2 cloves minced garlic and cook for 1 minute more.
- Stir in 1 cup chopped bell peppers (any color) and cook for 1 minute. (Optional: Add 2 tablespoons of your favorite BBQ sauce)
- Finely chop the mushroom stems and add them to the skillet with the pepper mixture. Cook for another 2 minutes.
- Place mushroom caps in an oven-safe dish.
- Spoon the pepper and garlic mixture into each mushroom cap.
- Sprinkle 1/2 cup shredded cheddar cheese (or parmesan) over the stuffed mushrooms.
- Bake for 8 minutes.
- Broil for 2 minutes, or until the cheese is melted and bubbly.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
10g
Fat
51g
Carbs
2g
