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Stuffed Portobello Mushrooms




  1. Remove the stems from the portobellos, then chop and reserve.
  2. Place the whole mushroom caps smooth side down on a lightly greased baking sheet and bake in a preheated 425 degree F oven for 15 minutes.
  3. Meanwhile, heat the oil in a skillet over moderate heat and sauté the mushroom stems, bell peppers, onion, scallions, and garlic until tender, 8 to 10 minutes.
  4. Add the herbs and cook an additional 2 minutes.
  5. Spoon the vegetable mixture into the mushroom caps and top with the cheese if desired.
  6. Bake an additional 10 minutes, or until the mushrooms are tender and the cheese has melted.
  7. Sprinkle with sliced scallions and serve immediately.

Serves 4 (2 mushrooms per person)


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