| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 cloves garlic, minced
- 1/2 cup wheat germ
- 1/4 cup chopped fresh parsley
- Kosher salt and freshly ground pepper
- 1 1/4 cups 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)
- Olive oil cooking spray
- 4 medium portobello mushrooms
- 1 tablespoon unsalted butter
- 4 scallions, sliced
- 1 poblano or Anaheim chile pepper, seeded and coarsely chopped
Instructions
- Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Remove the stems from the mushrooms and coarsely chop them. 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 of the scallions, the poblano and garlic and cook, stirring, until the poblano is soft, about 4 minutes. Add the mushroom stems and cook, stirring occasionally, until tender, about 3 minutes. Stir in 1/4 cup 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 poblano mixture and arrange on the prepared baking sheet. Sprinkle each with 1 tablespoon 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 the sour cream, jalapeno and the remaining scallions.
Nutrition Facts
| Calories | 261 calorie |
| Total Fat | 15 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 32 milligrams |
| Sodium | 265 milligrams |
| Carbohydrates | 17 grams |
| Dietary Fiber | 6 grams |
| Protein | 17 grams |
Reviews
Good way to serve portobellos; not hard to prepare and the chiles give them a nice flair. Will do it again.
I didn’t use salt, pepper, or wheat germ and it turned out amazing. Pablano peppers are great and are half the flavor and a substance for the scallions I used spring onions. And put it all on rice so the boys that fall off and excess sour cream go into the rice and makes a good end for the food experience.
Good base recipe but desperately needs seasoning.
Loved it
These were very good! I cooked the jalapeno in with the pablano pepper and included the seeds and it made it suuupppeerrr spicy which was great with the sour cream. If you don’t like it that hot, then follow the recipe and put them on at the end. I also used fresh mini mozz balls and put them on the top – they melted perfectly on the mushroom!