Serves: 6
Time: 00:40
Notes:
Recipe from Eating Well: Per Serving: Cal 50, Fat 5g, Chol 0mg
Ingredients
2 tbsp olive oil 1/2 tsp minced garlic 1/4 tsp red pepper flakes 6 portobello mushrooms (4″ diameter) 1 tsp coarse salt 1/2c diced red bell pepper 1 tbsp chopped parsley 1 tsp chopped thyme 1/4 tsp gd blk pepper
Directions
1. In a small skillet, combine oil and garlic. Cook over low heat until soft and aromatic (2-4 min.). Add red pepper flakes and remove from heat. 2. Clean and dry mushrooms. Cut stem flush with cap and reserve. Paint caps with 1/2 oil mixture, outside and in. Set grill side up on baking sheet, sprinkle with 1/2 tsp salt. 3. Peel reserve mushroom stems and dice. Stir in diced red pepper and parsley and thyme. Add remaining oil and salt and pepper. Let stand 1 hr. 4. Set rack to upper 1/3 of oven and preheat to 450oF. Place stuffing evenly on caps and bake 10-15 min. 5. Transfer to warm plates and serve hot.