Cheese and Chile-Stuffed Mushrooms
You can never have too many main course recipes, so give Cheese and Chile-Stuffed Mushrooms a try. This recipe makes 4 servings with 228 calories, 18g of protein, and 11g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up scallions, part-skim mozzarella cheese, jalapeno pepper, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 50 minutes.
Instructions
Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray.
Remove the stems from the mushrooms and coarsely chop them. Scrape the gills from the underside of the mushroom caps using a spoon; discard.
Heat a large skillet over medium heat.
Add the butter, half of the scallions, the poblano and garlic and cook, stirring, until the poblano is soft, about 4 minutes.
Add the mushroom stems and cook, stirring occasionally, until tender, about 3 minutes. Stir in 1/4 cup wheat germ and cook 1 minute.
Remove from the heat; stir in the parsley and season with salt and pepper.
Stuff the mushroom caps with one-quarter each of the mozzarella and poblano mixture and arrange on the prepared baking sheet.
Sprinkle each with 1 tablespoon wheat germ and generously spray with cooking spray.
Bake until the mushrooms are tender and the wheat germ is golden, about 20 minutes. Top with the sour cream, jalapeno and the remaining scallions.