Ingredients:
6 large portabella caps
1 - 8 oz. softened cream cheese
1/4 package frozen 16 oz mixed pepper strips (red, green, yellow bell peppers)
1 package Near East Rice Wild Mushroom Pilaf Mix& Herb (prepared)(will need 1 Tbsp of butter or olive oil and 1 3/4 cups water as well)
2 Tbsp olive oil
10 portabella mushrooms (just regular sized)
1 small onion diced
2 Tbsp liquid amino
1/3 cup chopped parsley
1/3 tsp fresh ground pepper
1 Tbsp granulated garlic
3 stalks celery finely diced
1 1/2 cup of reduced fat mexican blend (cheddar, monterey jack, colby & mozarella) finely shredded cheese
3/4 cups Italian Style bread crumbs
Directions:
Preheat oven to 375 degrees. Place 6 large portabella mushrooms into a 9 x 13 stoneware pan. Prepare Near East Wild Mushroom & Herb Rice Pilaf. Heat a nonstick saute pan at medium heat, add olive oil and diced onion. Stir constantly while sauteeing till onion is starting to get clear, add in diced mushrooms, mixe peppers and celery and sautee for a few minutes. You might need to lower the heat, so you don't burn it. Add liquid amino, garlic, ground pepper and sautee a couple more minutes and then take it off the burner. Place softened cream cheese and sauteed mixture into a large bowl, mix well with an electric mixer. Place rice into mushroom caps, making sure to divide them evenly into the 6 caps. Then add the cream cheese evenly divided on top of the rice. Place the mushroom into the oven for approximately 35 minutes. Then add 1/4 cup of mexican blend cheese and 1/8 cup of Italian Style bread crumbs to each of the mushrooms and bake for another approximately 5-10 minutes till cheese has melted on top of mushroom caps. Keep an eye on your stuffed mushrooms as they bake. Some ovens will bake faster than others. These are sinfully delicious! Hope you enjoy!
© 2011 (Erika) Cooking Divas
