This recipe for Stuffed Portabello Mushrooms, by Karen Pirro, is from The Calabro Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 C chopped onions 1/2 C chopped zucchini 1/2 C chopped eggplant 1/2 C red peppers
Saute in olive oil, garlic salt & pepper. Place washed mushroom caps on baking sheet and bake at 350º for 5-10 mins until soft. Then stuff with sauted mixture and add grated cheese to top (parmasean), or any type of shredded cheese. Place bak in oven and bake until cooked.
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