Chyrel's Recipes From Friends
Stuffed Portobello Mushrooms


Serving Size: 4

10 ounce pkg frozen chopped spinach -- thawed and drained
8 portabella mushrooms -- up to 12
2 tablespoons olive oil
1 clove garlic -- or to taste -- chopped
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped red pepper -- or sun-dried tomato
1/4 cup freshly grated Parmesan cheese
1/4 cup bread crumbs
dash red pepper flakes -- or soy sauce
Italian seasoning -- to taste
Salt and freshly ground pepper -- to taste

Wipe off portabellos and remove stems. Do not remove gills.Saute vegetables in the olive oil.Add remaining ingredients and mount onto mushrooms over the gills, pressing firmly with your hand.

Place on large baking pan and bake at 350 degrees for about 15 to 20 minutes, (depending on the number of mushrooms in pan.)

Allow 1 to 2 mushrooms per person, depending on the size of the portabellas and whether serving them as an appetizer or main dish.


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