"Summer isn’t over yet! These Stuffed Portobello Mushrooms have all the fun, warm, summer colors to brighten up any dinner table." -C. Martgreen
- 8 large Portobello Mushrooms
- 1 Yellow Pepper, diced
- 1 Red Pepper, diced
- ½ Onion, diced
- 1 clove of Garlic
- 1 tablespoon Extra Virgin Olive Oil
- 1 Box of Stuffing (for this recipe I used a cornbread stuffing mix)
- Before you get started, wash your hands with warm water and soap.
- Preheat oven to 350°
- Cut out the stems of the mushrooms and gently rub the mushrooms clean on a paper towel. DO NOT wash or soak mushrooms. They retain a lot of water.
- Place mushrooms on a cookie sheet, with the underside facing up. Sprinkle a little salt and pepper.
- Bake mushrooms for 15 minutes.
- Rinse the peppers with cool water, cut in half, scoop out seeds, and roughly dice the peppers.
- Chop up onion and garlic.
- In a large, hot, sauté pan, add 1 tablespoon extra virgin olive oil, then add the peppers, onion, and garlic. Cook for about 10 minutes.
- Follow the instructions for the stuffing mix. You can cook the stuffing right in with the sautéed peppers.
- Once the stuffing is all cooked, place a scoop of the stuffing and peppers mix on each portobello mushroom.
- When all the mushrooms are stuffed, place back into the oven for 10 minutes, or until the top is golden and crispy.
- I plated this stuffed mushroom on a bed of arugula; any mixed greens or salad can work. But, this stuffed mushroom is hearty enough to stand on its own, or as a side.