Yield: 2 servings
|4||Portabello mushrooms; remove stems and chop stems finely|
|1||Onion; finely chopped|
|2||Cloves garlic; crushed, up to 3|
|2||Red bell pepper|
|4 tablespoons||Chopped fresh basil|
|12||Sun dried tomatoes; reconstituted|
|Salt and freshly ground pepper to taste.|
|Fat Free Parmesean|
Wash red peppers. Broil until charred, turning as necessary to blacken most of the skin. Place in a brown paper bag, and fold the top to seal. After about 20 minutes take peppers out and peel and core them, removing all seeds. Set aside. Saute onion and garlic until soft in a little water. Add chopped stems of mushrooms and cook 4 minutes. Put onion mixture in a food processor, and add remaining ingredients except parmesean. Process until everything is finely chopped. Fill portabello mushroom caps with mixture, and place them on a baking sheet that has a light coating of Pam or whatever to stop sticking. Bake for 15 minutes at 375, sprinkle with parmesean and bake another 3-4 minutes. We had this with homemade italian bread rolls and sliced cucumbers from the garden.
Posted to fatfree digest by RWard2121@... on Sep 16, 1999, converted by MM_Buster v2.0l.