Deana Farrell

Healthy Cilantro Stuffed Mushrooms

Ingredients -

8 portobello mushrooms
½ cup crumbled feta cheese
¼ cup diced red bell pepper
3 tablespoons extra virgin olive oil
¼ cup finely chopped fresh cilantro
¼ cup wholegrain breadcrumbs
¼ teaspoon crushed red pepper flakes
½ teaspoon concentrated tomato puree

Preparation:

Preheat the oven to 425 degrees F.

Cut the mushrooms stems off and chop the stems.

Heat 2 tablespoons of the olive oil in a pan for a minute, then sauté the chopped mushroom stems for a couple of minutes.

Transfer them to a bowl.

Put the rest of the olive oil in the pan and brown the mushrooms all over, then bake them on a greased baking tray, stem side upwards, for 15 minutes.

Mix the mushroom stems with the liquid that has collected inside the baked mushroom caps, the feta, bell pepper, breadcrumbs, concentrated tomato puree, and red pepper flakes.

Add all except one teaspoon of the cilantro.

Stuff each mushroom with this mixture and return the stuffed mushrooms to the baking sheet.

Bake them for 10 minutes and serve them warm, with the remaining cilantro sprinkled over the top.

(Serves 8)