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.

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