We had this last night for supper, it was good:
Stuffed Portabello Mushrooms - serves 2
4 portabello mushrooms, remove stems and chop stems finely
1 onion, finely chopped
2-3 cloves garlic, crushed
2 red bell pepper
4 tablespoons chopped fresh basil
12 sun dried tomatoes, reconstituted
salt and freshly ground pepper to taste.
Fat Free Parmesean
Wash red peppers. Broil until charred, turning as necessary to blacken most
of the skin. Place in a brown paper bag, and fold the top to seal. After
about 20 minutes take peppers out and peel and core them, removing all seeds.
Saute onion and garlic until soft in a little water. Add chopped stems of
mushrooms and cook 4 minutes.
Put onion mixture in a food processor, and add remaining ingredients except
parmesean. Process until everything is finely chopped.
Fill portabello mushroom caps with mixture, and place them on a baking sheet
that has a light coating of Pam or whatever to stop sticking. Bake for 15
minutes at 375, sprinkle with parmesean and bake another 3-4 minutes.
We had this with homemade italian bread rolls and sliced cucumbers from the