Stuffed Portobello Mushrooms

By Lv2Cook

Ingredients

• MARINATED MUSHROOMS
• 1/2 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1 tablespoon olive oil
• 2 teaspoons dried oregano
• 1 teaspoon black pepper
• 4 garlic cloves minced
• 4 large portobello mushrooms gills and stems removed
• STUFFING
• 1 teaspoon olive oil
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1/2 cup diced onion
• 4 cups (1/2-inch) cubed sourdough bread (about 6 [1-ounce] slices)
• 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
• 1/4 cup minced fresh parsley
• 2 tablespoons water
• 2 large eggs lightly beaten
• 2 tablespoons grated Parmesan cheese

Details

Servings 1

Preparation

Step 1

Prepare marinated mushrooms: Combine first 6 ingredients in a large zip-top plastic bag. Add the mushrooms; seal and marinate in refrigerator 15 minutes.

Preheat oven to 350º.

Prepare stuffing: Heat oil in a large nonstick skillet over medium-high heat until hot. Add bell peppers and onion; sauté 3 minutes. Combine bell pepper mixture and bread cubes in a large bowl; stir in Jack cheese, parsley, water, and eggs. Drain mushrooms; discard marinade. Place mushroom caps, stem sides up, on a baking sheet. Spoon 1 cup stuffing into each mushroom cap, and sprinkle each with 1 1/2 teaspoons Parmesan cheese. Bake at 350º for 25 minutes or until lightly browned and mushrooms are tender.