Healthy Appetizer Recipe: Bell Pepper-Stuffed Mushrooms

Veggie-Stuffed Mushrooms


  • 18 large Cremini mushrooms
  • 2 yellow peppers, finely diced
  • 2 red peppers, finely diced
  • 1 green pepper, finely diced
  • 1 1/2 cup low-fat mozzarella cheese, shredded
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • Directions

    1. Preheat oven to 375º F and lightly spray baking sheet with non-stick spray.
    2. Soak mushrooms in a large bowl of cool water and gently scrub them of any dirt. Remove from water and chop the stems. Set aside.
    3. In a large pan, heat olive oil over medium-high heat and saute peppers and mushroom stems. About 8 minutes, or until softened. Season with salt and pepper.
    4. Place mushrooms top side down on baking sheet and spoon 1-1 1/2 tablespoons of vegetable filling into center holes. (Or as much as can fit.)
    5. Sprinkle with mozzarella cheese, place in oven and bake for 25 minutes, or until mushrooms are tender and cheese is bubbly.
    6. Let cool 5 minutes and serve warm

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