Tuesday, March 12, 2013
Stuffed Portobello Mushrooms - Taste of Home
6 medium portobello mushrooms
2 ounces goat cheese
6 tablespoons roasted sweet red pepper strips
Pepper to taste
1 tablespoon olive oil
Remove stems from mushrooms (discard or save for another use). Place mushroom caps on a rack in a shallow roasting pan; fill each with a rounded teaspoonful of goat cheese. Top each with 1 tablespoon red pepper strips. Sprinkle with pepper; drizzle with olive oil.
Bake at 350 degrees for 15-20 minutes or until mushrooms are tender and cheese is melted.
Makes 6 servings.
Note - Can also use feta cheese or herbed cream cheese.