Red Bell Pepper & Spinach Stuffed Portabellas (Vegetarian)
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
4-6 large mushroom caps
ingredients
- 4 -6 portabella mushroom caps (cleaned, stems removed)
- 1 (10 ounce) jar green pesto sauce
- 1 (8 ounce) package cream cheese
- baby spinach leaves
- 1 medium red pepper, thinly sliced
- 1 medium red onion, thinly sliced
- sliced smoked gouda cheese
- olive oil
directions
- In a small bowl, mix cream cheese with some of the prepared pesto. (However much tastes good to you!).
- Heat 2 tablespoons of olive oil in a pan.
- Add red onions and red peppers, cook until tender.
- Remove from heat. Toss in torn-up spinach leaves, let them wilt.
- While onions and peppers are cooking, brush mushrooms with olive oil.
- Add a nice sized dollop of cream cheese mixture, and then a spoonful of veggie mixture to each mushroom.
- Roast mushrooms 10 minutes or so until they look and smell impressive! :).
- Add a square of smoked gouda on top, cook a few more minutes until melted.
- Enjoy!
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Reviews
-
Very tasty and easy to boot! I used Chive & Onion cream cheese since we had it on hand and added some extra garlic...otherwise followed directions. Wasn't sure what you meant by "roast the mushrooms" so I cooked them for 10 min. at 400 degrees which did the trick! Good job making up this yummy concoction!
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My daughter and I cooked this and we both thought this was wonderful. Easy and inexpensive gourmet meal that would be a treat for guests. It would be easier to place the mushrooms on a piece of aluminum foil before placing on the grill and it would probably not affect the flavor. Thanks so much for sharing this.