Stuffed Portobellos

By Summ3r
Contributed by Maria Sol Fernandez Rial
Nutrition per serving    (USDA % daily values)
CAL
214
FAT
23%
CHOL
8%
SOD
13%
Uploaded by: cff273881886

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Ingredients for 2 servings

6 portobello mushrooms

1 onion

1 red pepper

1 green pepper

1/2 eggplant

30 gr cheese (any kind as long as it melts easily)

— black pepper

— salt

— olive oil

Preparation

1.

Put some music on. For this particular recipe, I recommend "Hail to the Thief" de Radiohead.

2.

Slice both peppers, the onion, and eggplant into small cubes. Sauté the vegetables with little olive oil.

3.

Empty up the mushrooms with a soup spoon (so as to leave the caps shallow) and add the remaining mushroom to the cooking vegetables.

4.

Dry the mushroom caps on the oven (150 C°) for 10 minutes.

5.

Fill the mushroom caps with a slice of cheese and the vegetables previously cooked.

6.

Cook for another 5 minutes in the oven.

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