Mozzarella, Jalapeno and Bell Red Pepper Stuffed Mushroom

With Healthy Wheat Gem

 

Serves 4

Calorie Per Mushroom 261

Recipe

Ingredients:

Olive oil cooking spray

4 medium portobello mushrooms

1 tablespoon butter

4 scallions, sliced

1 Red Bell Pepper, seeded and diced

1 Green Poblano chile, seeded and diced

3 cloves of garlic

1/2 cup raw wheat germ

1/4 cup chopped fresh flat leave parsley 

1 1/4 cup shredded part-skim mozzarella cheese (about 6 ounces)

1/3 cup reduced-fat sour cream or nonfat Greek Yogurt

1 red Jalapeno pepper, seeded and diced (optional)

 

-Preheat oven to 375 degrees. Coat a baking sheet with cooking spray. Remove stems from the mushrooms and coarsely chop them; set aside.

-Scrape the gills from the underside of the mushroom caps using a spoon; discard.

-Heat a large skillet over medium heat. Add the butter, half the scallions, the poblano, bell red pepper and garlic and cook,, stirring until the peppers are soft, about 4 minutes. Add the mushroom stems and cook, until tender, about 3 minutes. Stir in 1/4 cup of wheat germ and cook 1 minute. Remove from the heat, stir in the parsley and season with salt and pepper.

-Stuff the mushroom caps with one-quarter each of the mozzarella and pepper mixture and arrange on the prepared baking sheet. Sprinkle each with 1 tablespoons wheat germ and generously spray with cooking spray.  

 

-Bake until the mushrooms are tender and the wheat germ is golden, about 20 minutes. Top with sour cream, chopped jalapeno and the remaining scallions.

Enjoy, Chef Ed