6 Recipes For Veggie Lovers

Stuffed Chili And Cheese Mushrooms(6 of 6)

Ingredients

• Cooking spray
• 4 Portobello mushrooms
• 1 tbsp of butter (unsalted)
• 4 scallions (sliced)
• 1 chili pepper (seeded and chopped)
• 3 garlic cloves (minced)
• 1/2 cup of wheat germ
• 1/4 cup of parsley (chopped)
• Salt (kosher)
• Black pepper
• 1 1/4 cups of low-fat mozzarella cheese (shredded)
• 1/3 cup of low-fat sour cream
• 1 jalapeno pepper (seeded and diced)

Preparation

1. Preheat your oven to 375 degrees Fahrenheit.
2. Use the cooking spray to coat the baking sheet.
3. Cut off the mushroom’s stems and chop them coarsely.
4. Use a spoon to scrape the mushroom’s gills.
5. Place a skillet over medium heat.
6. Add scallions, butter, garlic, poblano, and stir for 4 minutes.
7. Place the mushroom stems and cook for 3 minutes.
8. Add 1/4 wheat germ and cook for a minute.
9. Take off the pan from the stove, add parsley, and season with black pepper and salt.
10. Stuff the caps of the mushroom with the poblano and mozzarella mixture.
11. Spread it on a baking sheet, sprinkle 1 tbsp of wheat germ on top of it, and spray with cooking spray.
12. Bake for 20 minutes and top it with jalapeno, scallions, sour cream, and serve.