Brunch: Portabella Stuffed Mushrooms

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 2

    • About This Recipe

    “Looks great on a brunch buffet table. Use Parmesan instead of cheddar if you prefer. I just threw this together this morn and thought I would share it. For the faint of heart omit the garlic but it won’t be the same! I served these with ham omeletts, browned canned potatoes sliced tomatoes and whole wheat toast.For aditional flavor add two tbsp of your favorite BBq Sauce to the pepper mixture before filling the mushrooms.”

    Ingredients

  • 2portabella mushrooms, whole, stems & gills removed, chop stems
  • 1jalapeno pepper, chopped
  • 1garlic clove, minced
  • 2tablespoonsyellow sweet peppers, chopped
  • 2tablespoonsred peppers, minced
  • 2tablespoonsonions, chopped
  • 2tablespoonsbutter
  • 4tablespoonscheddar cheese, grated

    • Directions

  • Heat the butter in a skillet.
  • Brown Mushroom caps, both sides, remove and drain on a paper towel.
  • Add Onion, chopped stems & garlic to the pan cook until softened.
  • Add peppers cook 1 minute.
  • Place mushroon caps in an oven proof dish.
  • (you can do the recipe up to this point and 10 minutes before serving finish cooking).
  • Sprinkle cheese over the mushrooms.
  • Bake in 375F degrees oven for 8 minutes.
  • Broil for 2 minutes or until the cheese is bubbly.
  • Serve.

    • Reviews

  • “Very good, quick and so easy .. i loved it!!”

  • “My husband found this recipe and it was divine.I am not a big pepper fan and frankly I never to into portabellos, but together….mmmm!!”

  • “Bergy,THANK YOU FOR RECOMMENDING THIS RECIPE. I made it for an appy at my lunch today and when I went back out to the living room after a brief stint in the kitchen, everyone had eaten theirs!!! (I made six of these). So I thank you again. Terrific recipe.”

  • “I used this recipe as inspiration and added a few touches of my own.I chopped up onion, garlic, red capsicum (pepper), the chopped mushroom stems, 1/2 teaspoon minced chilli, and chopped bacon and fried them in a good amount of butter.Then I threw in a handful of finely chopped herbs (parsley, sage and chives), a few good swishes of Worcestershire sauce and a pinch of salt.This, I used to stuff the mushrooms.I topped them with grated parmesan cheese.Rather than par-cook the mushrooms in the pan, as Bergy suggests, I just swished them (before stuffing them) in some melted butter in the pan to make sure they were well coated in butter and added a pat of butter to the bottom of the baking dish, then I cooked them at 180C (350F) for 20 minutes.This made a really delicious lunch – not exactly to Bergy’s recipe, but certainly inspired by it!Thanks Bergy!”

  • “I enjoyed these.I used baby bellas and feta cheese rather than cheddar.Also used only half a jalapeno because I’m a coward.Quick and easy appetizer!”

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