Ingredients and Weight: - 8 large portobello mushrooms (about 8 ounces each) - 1/2 cup chopped onion - 1/2 cup chopped green bell pepper - 1/2 cup chopped red bell pepper - 1/2 cup chopped sun-dried tomatoes - 1/2 cup grated Parmesan cheese - 1/4 cup chopped fresh basil - 1/4 cup olive oil - 1 tablespoon lemon juice - 1/2 teaspoon salt - 1/4 teaspoon black pepper
Preparation Time: 30 minutes Cooking Time: 20 minutes Difficulty Level: 2 (Simple)
Preparation Method Steps: 1. Remove the stems from the mushrooms and finely chop them. 2. Heat olive oil in a large skillet over medium heat. 3. Add chopped mushrooms, onion, green bell pepper, red bell pepper, and sun-dried tomatoes to the skillet. 4. Sauté until the vegetables are softened and the mushrooms release their liquid, about 5 minutes. 5. Stir in Parmesan cheese, basil, salt, and pepper. 6. Remove the skillet from the heat. 7. Place the mushroom caps on a greased baking sheet. 8. Fill the mushroom caps with the vegetable mixture. 9. Drizzle with lemon juice. 10. Grill the mushrooms for 10-12 minutes, or until cooked through and tender.
Nutritional Information: Per serving (1 stuffed mushroom cap): - Calories: 120 - Fat: 7g - Protein: 5g - Carbohydrates: 10g - Fiber: 2g
Dish Characteristics: - Savory and flavorful - Meatless and vegetarian-friendly - Perfect for a light meal or appetizer - Easily customizable with different fillings
User Comments: - "These stuffed mushrooms are so delicious and easy to make. I love the combination of flavors!" - "I served these mushrooms as an appetizer at a recent party and they were a huge hit." - "I love that this dish is so versatile. I've made it with different fillings, such as spinach and artichoke or even crab." - "These mushrooms are a great way to get your veggies in. They're so flavorful, you won't even miss the meat." - "This dish is a perfect example of how everyday cooking can be elevated with just a few simple ingredients."
Special Precautions and Tips: - Be careful not to overcook the mushrooms, as they will become tough. - If you don't have sun-dried tomatoes, you can use fresh tomatoes instead. - To make the mushrooms ahead of time, cook them according to the directions and then let them cool completely. Store the mushrooms in the refrigerator for up to 3 days. When you're ready to serve, reheat them in the oven at 350 degrees Fahrenheit for 10-15 minutes.