Stuffed Portabella Mushroom Cap w/cheddar cheese
Submitted by: LIZBETHMSRLarge portabella cap stuffed with sauteed veggies and topped with cheddar cheese - a meal in itself!
Number of Servings: 1
Ingredients
1 large portabella cap/serving
1 small onion diced
1/2 cup chopped green pepper
1 oz. grated 50% light cheddar cheese (VT Cabot of course!)
Directions
1 small onion diced
1/2 cup chopped green pepper
1 oz. grated 50% light cheddar cheese (VT Cabot of course!)
Directions
Preheat oven to 350
Gently clean off any dirt from the portabella mushroom cap. Pull the stem out of the center and chop up the stem - set aside
Chop 1 small onion and enough pepper to make 1/2 cup, add to the mushroom stem. Spray a frypan with a little olive oil and sautee all the veggies EXCEPT the mushroom cap, until tender crisp. Drain any excess juices.
Place the mushroom cap on a foil lined baking sheet and top with the sauteed veggies. Sprinkle the grated cheese on top and bake in the 350 oven for 10 - 15 minutes or until the mushroom cap is tender and the cheese is melted and bubbly.
Season to taste.
Number of Servings: 1
Recipe submitted by SparkPeople user LIZBETHMSR.
Gently clean off any dirt from the portabella mushroom cap. Pull the stem out of the center and chop up the stem - set aside
Chop 1 small onion and enough pepper to make 1/2 cup, add to the mushroom stem. Spray a frypan with a little olive oil and sautee all the veggies EXCEPT the mushroom cap, until tender crisp. Drain any excess juices.
Place the mushroom cap on a foil lined baking sheet and top with the sauteed veggies. Sprinkle the grated cheese on top and bake in the 350 oven for 10 - 15 minutes or until the mushroom cap is tender and the cheese is melted and bubbly.
Season to taste.
Number of Servings: 1
Recipe submitted by SparkPeople user LIZBETHMSR.
Sounds simply yummy.
ReplyDeleteOn behalf of the farm families who own Cabot, thanks so much for the mention!
Regan Jones, RD
~for Cabot Creamery
Your Welcome :)
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