Ingredients and Weight: - 8 large portobello mushrooms (1 lb) - 1 cup chopped onion - 1/2 cup chopped green bell pepper - 1/2 cup chopped red bell pepper - 1/2 cup chopped mushrooms - 1/2 cup grated Parmesan cheese - 1/4 cup bread crumbs - 1 egg - 1 tablespoon Worcestershire sauce - 1 tablespoon olive oil - Salt and pepper to taste
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Cooking Difficulty: 3
Preparation Method Steps: 1. Preheat oven to 375°F (190°C). 2. Remove mushroom stems and chop finely. 3. In a large skillet, sauté onion, green bell pepper, and red bell pepper in olive oil until softened. 4. Add chopped mushroom stems and cook until tender. 5. In a mixing bowl, combine sautéed vegetables, Parmesan cheese, bread crumbs, egg, Worcestershire sauce, salt, and pepper. 6. Stuff mushroom caps with the mixture. 7. Place mushrooms in a baking dish and bake for 25 minutes, or until mushrooms are tender and filling is cooked through.
Nutritional Information: - Calories: 150 per mushroom - Fat: 5g per mushroom - Protein: 10g per mushroom - Carbohydrates: 20g per mushroom
Dish Characteristics: - Savory and umami flavors - Vibrant colors and textures - Suitable as an appetizer or main course
User Comments: - "These stuffed mushrooms were absolutely delicious! The filling was flavorful and the mushrooms were perfectly cooked." - "I made these for a party and they were a huge hit. Everyone loved them!" - "I'm not usually a mushroom fan, but these were so good. The bread crumb filling really made the dish."
Special Precautions and Tips: - Make sure to clean the mushrooms thoroughly to remove any dirt or debris. - Use a sharp knife to remove the mushroom stems and chop the vegetables finely. - Serve the stuffed mushrooms immediately to prevent the filling from becoming soggy.