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You'll need a knife and fork to dig into these hearty portobellos topped with sauteed sliced mushrooms, goat cheese, pesto and sun-dried tomatoes.—Gilda Lester, Millsboro, Delaware
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 stuffed mushroom equals 252 calories, 17 g fat (5 g saturated fat), 21 mg cholesterol, 428 mg sodium, 17 g carbohydrate, 3 g fiber, 9 g protein.
Originally published as Sweet and Spicy Stuffed Portobellos in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p34
Shallot SubstitutionsShallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.
Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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