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Ingredients
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½ cup finely chopped red bell pepper
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¼ cup olive oil
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1 clove garlic, minced
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1 teaspoon salt
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½ teaspoon ground black pepper
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¼ teaspoon onion powder
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4 portobello mushroom caps, stemmed, cleaned, and gills removed
Directions
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Preheat an outdoor grill for medium, indirect heat and lightly oil the grate.
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Combine bell pepper, oil, garlic, salt, black pepper, and onion powder in a large bowl; spread over gill sides of mushroom caps.
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Place mushrooms, stuffed sides up, over indirect heat, cover, and grill for 15 to 20 minutes.
Editor's Note:
This recipe appeared in Allrecipes Magazine and was modified to include fresh thyme.
Nutrition Facts (per serving)
157 | Calories |
14g | Fat |
7g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 157 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 2g | 10% |
Sodium 589mg | 26% |
Total Carbohydrate 7g | 3% |
Dietary Fiber 2g | 8% |
Total Sugars 3g | |
Protein 3g | 6% |
Vitamin C 24mg | 27% |
Calcium 14mg | 1% |
Iron 1mg | 5% |
Potassium 589mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.