Stuffed mushrooms with cheese and chili peppers
Votes: 2
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 261, total fat 15 G., saturated fats 8 G., proteins 17 G., carbohydrates 17 G., fiber 6 G., cholesterol 32 mg, sodium 265 mg, sugar 0 G.
Calories 261, total fat 15 G., saturated fats 8 G., proteins 17 G., carbohydrates 17 G., fiber 6 G., cholesterol 32 mg, sodium 265 mg, sugar 0 G.
This appetizer calls for large portobello mushrooms. The stems are sautéed with mild, meaty poblano peppers and green onions, then stuffed into the caps with grated mozzarella and wheat germ, which provide a healthier alternative to breadcrumbs for a crisp topping. Bake the stuffed mushrooms until the cheese is melted and the tops are golden brown. Serve each serving with a dollop of sour cream and a squeeze of jalapeno for a spicier twist.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cloves garlic, crushed
- 0.5 cup wheat germ
- 1/4 cup chopped fresh parsley
- 1 and 1/4 cups shredded semi-skimmed mozzarella (about 170 g)
- 1/3 cup low-fat sour cream or Greek yogurt
- 1 red jalapeño, seeded and diced (optional)
- Olive oil cooking spray
- 4 medium portobello mushrooms
- 1 tbsp unsalted butter
- 4 green onions, chopped
- 1 poblano or Anaheim pepper, seeded and coarsely chopped
We recommend
Recipes with similar ingredients: portobello mushrooms, poblano pepper, Anaheim pepper, jalapeno pepper, mozzarella cheese, sour cream, yogurt, wheat germ
Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C). Spray a baking sheet with cooking spray. Trim the stems from the mushrooms and chop them coarsely. Use a spoon to scrape the gills from the caps; discard.
- Heat a large skillet over medium heat. Add the butter, half the green onion, poblano garlic, and garlic and cook, stirring, until the peppers are softened, about 4 minutes. Add the mushroom stems and cook, stirring occasionally, until softened, about 3 minutes. Stir in 1/4 cup wheat germ and cook for 1 minute. Remove from heat, stir in the parsley, and season with salt and pepper to taste.
- Place one-quarter of the mozzarella and poblano mixture into the mushroom caps and place them on the prepared baking sheet. Sprinkle with 1 tablespoon of wheat germ and spray generously with cooking spray. Bake until the mushrooms are tender and the topping is golden, about 20 minutes. Top with sour cream, jalapeño, and the remaining green onions.
Categories:
Similar recipes
