Cheese And Chile-Stuffed Mushrooms
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
59
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cloves
Garlic (minced)1 cup
Wheat Germ1 cup
Parsley (chopped fresh)1 cup
Sour Cream (reduced-fat)4 medium
Portobello Mushrooms1 tbsp
Unsalted Butter1
PoblanoDirections:
1
Preheat the oven to 375 degrees F
2
Coat a baking sheet with cooking spray
3
Remove the stems from the mushrooms and coarsely chop them
4
Scrape the gills from the underside of the mushroom caps using a spoon; discard
5
Heat a large skillet over medium heat
6
Add the butter, half of the scallions, the poblano and garlic and cook, stirring, until the poblano is soft, about 4 minutes
7
Add the mushroom stems and cook, stirring occasionally, until tender, about 3 minutes
8
Stir in 1/4 cup wheat germ and cook 1 minute
9
Remove from the heat; stir in the parsley and season with salt and pepper
10
Stuff the mushroom caps with one-quarter each of the mozzarella and poblano mixture and arrange on the prepared baking sheet
11
Sprinkle each with 1 tablespoon wheat germ and generously spray with cooking spray
12
Bake until the mushrooms are tender and the wheat germ is golden, about 20 minutes
13
Top with the sour cream, jalapeno and the remaining scallions