Prize Mushrooms

By EdieK

Attractive and so different.

Ingredients

• Large fresh portobello mushrooms, 6
• 5 - 6 inches (12.5 - 15 cm) in diameter
• Cooking oil 2 tsp. 10 mL
• Hard margarine (or butter) 1 tsp. 5 mL
• Garlic clove, minced (or 1/4 tsp., 1 1
• 1 mL, garlic powder)
• Chopped onion 1 cup 250 mL
• Finely chopped red pepper 2 tbsp. 30 mL
• Salt 1/4 tsp. 1 mL
• Pepper, sprinkle
• Grated part-skim mozzarella cheese 1 cup 250 mL
• Chopped chives 1 tbsp. 15 mL
• Grated Parmesan cheese 1 tbsp. 15 mL

Preparation

Step 1

Remove stems from mushrooms. Brush both sides of caps with cooking oil.
Arrange in single layer on ungreased baking sheet. Broil both sides, about
6 inches (15 cm) from heat for 4 to 5 minutes per side until caps begin to
soften.
Heat margarine in frying pan. Add garlic, onion and red pepper. Sprinkle with
salt and pepper. Sauté until golden. Divide and spoon into mushroom caps.
Divide and layer remaining 3 ingredients over onion mixture in each cap.
Broil until cheese is melted and nicely browned.

1 stuffed mushroom: 118 Calories; 7.4 g Total Fat; 255 mg Sodium; 7 g Protein;
7 g Carbohydrate; 1 g Dietary Fiber