Ingredients
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4 - 6
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1
-
1
-
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Red Bell Pepper & Spinach Stuffed Portabellas (Vegetarian), I tried the Vegetable Wellington on the cover of Vegetarian Times, but wasn’t crazy about it so I kept messing around with similar ingredients I finally came up with this and holy cow, is it delicious! This could be either a main dish or appetizer, depending on the size of the mushrooms Please forgive me for not having exact amounts, I really just threw stuff in ‘to taste ‘ I’m an inexperienced cook but pulled this off nicely Any helpful comments are welcome!, Might try again with a diffeent cheese, the smoked flavor overpowered the recipe, We ate it, nothing spectacular I added Mrs Dash to add more flavor
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Steps
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1
Done
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In a Small Bowl, Mix Cream Cheese With Some of the Prepared Pesto. (however Much Tastes Good to You!). |
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2
Done
|
Heat 2 Tablespoons of Olive Oil in a Pan. |
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3
Done
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Add Red Onions and Red Peppers, Cook Until Tender. |
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4
Done
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Remove from Heat. Toss in Torn-Up Spinach Leaves, Let Them Wilt. |
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5
Done
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While Onions and Peppers Are Cooking, Brush Mushrooms With Olive Oil. |
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6
Done
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Add a Nice Sized Dollop of Cream Cheese Mixture, and Then a Spoonful of Veggie Mixture to Each Mushroom. |
|
7
Done
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Roast Mushrooms 10 Minutes or So Until They Look and Smell Impressive! :). |
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8
Done
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Add a Square of Smoked Gouda on Top, Cook a Few More Minutes Until Melted. |
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9
Done
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Enjoy! |
