Stuffed portabella mushrooms with feta and parmesan cheese, green chili peppers, make a delicious gluten-free, egg-free, nut-free and soy-free European side dish.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 45 mins – easy
🍽 4 servings – 241 kcal per serving
- 10 portabello mushrooms
- 1 tbsp butter
- 1 clove of garlic
- 2 green chili peppers
- 1 shallot
- 5 oz feta cheese
- ¼ cup parmesan cheese
- ¼ tsp black pepper
- ½ tsp cayenne pepper
- 1 knife
- 1 grater
- 1 frying pan
- 1 bowl
- 1 baking tray
- 1 oven
- 1 wooden spoon
- 1 mixing spoon
- 1 damp cloth
Wipe portabello mushrooms with a damp cloth.
Peel and chop garlic. Then, trim portabello mushrooms. Next, chop green chili peppers, shallots, and feta cheese.
Shred parmesan cheese with a grater.
Heat butter in a frying pan. Stir in garlic, green chili peppers, and shallots for 2 minutes with a wooden spoon. Cook for 7 minutes to get a garlic mixture.
Combine garlic mixture, black pepper, cayenne pepper, feta cheese, and parmesan cheese in a bowl with a mixing spoon to get a cheese mixture.
Fill trimmed portabello mushrooms with the cheese mixture.
Put the stuffed portabello mushroom in a baking tray.
Preheat the oven to 355°F for 12-15 minutes.
Put the baking tray in the oven and bake for 20 minutes to get stuffed mushrooms with cheese.
It’s ready to be served !