photographic conversations across the virtual kitchen counter.
Grilled Stuffed Portobello Mushrooms4 large Portobello mushroomsMarinade: for one hour (approximate measurements)1 tbsp Balsamic vinegar1 tsp Soy sauce½ cup Olive oil2 cloves garlicRed pepper flakesSaltFresh ground pepperStuffing: 2 medium tomatoes (I used yellow tomatoes and a few red cherry tomatoes)1 tbsp Chopped red pepper (about 1/8 of a pepper)2 tbsp Caramelized red onionsSaltFresh ground pepper1 tbsp Fresh BasilMozzarella on top.Grill the empty mushrooms top side up for several minutes, flip them and fill with the tomato mixture, top with mozzarella and grill until cheese melts.I did these under the broiler, just make sure the mushrooms cook enough before you fill them.140 calories per ½ mushroomSTUFFED PEPPERS4 bell peppersStuffing: Wild rice (cooked with some red pepper chopped)¼ lb hamburger (cooked with onions)1/2 Caramelized red onion (with olive oil)Dash of Tabasco sauceDash of chili powderPinch of red pepper flakesMozzarella cheeseSalt PepperMozzarella cheese (some mixed in and some to sprinkle)Stuff the peppers (after removing the seeds). Either cut them in half, stuff, and sprinkle cheese on top, or cook them whole and then cut them in half, top with cheese and broil for a few minutes.206 calories per ½ pepper
I've got the old recipe for stuffed bell peppers that my children love, but I'm going to try this one! It looks amazing... yummm.