Pepper and Tomato Stuffed Portobello Mushrooms

Name: Pepper and Tomato Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 portobello mushroom cap; 1/2 cup cherry tomato; 1/4 cup red bell pepper; 1/4 cup breadcrumbs; 2 tbsp olive oil; 1 clove garlic; 1 tbsp fresh parsley; 1/4 tsp salt; 1/8 tsp black pepper

Earthy portobello caps filled with a sweet pepper-tomato mixture, baked to tender perfection and ideal as a vegetarian main course.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 15 minutes. Cook: 28 minutes.

Serves 4.

Ingredients

4 portobello mushroom cap
1/2 cup cherry tomato
1/4 cup red bell pepper
1/4 cup breadcrumbs
2 tbsp olive oil
1 clove garlic
1 tbsp fresh parsley
1/4 tsp salt
1/8 tsp black pepper

Instructions

Step 1: Preheat oven to 375°F. Brush 4 portobello mushroom caps (stems removed) with 1 tbsp olive oil and season with 1/4 tsp salt and 1/8 tsp black pepper, then place on baking sheet.
Step 2: In a small bowl, mix 1/2 cup halved cherry tomatoes, 1/4 cup finely diced red bell pepper, 1/4 cup breadcrumbs, 1 minced garlic clove, 1 tbsp chopped fresh parsley, and 1 tbsp olive oil.
Step 3: Stuff mushroom caps evenly with the mixture, pressing gently to fill.
Step 4: Bake for 25-30 minutes until mushrooms are tender and filling is golden brown.