Guest guest Posted July 19, 2001 Report Share Posted July 19, 2001 2 Tbl. Margarine or butter 1/4 c. chopped red bell pepper 1 clove garlic, minced 1 1/4 c. water 1 c. frozen corn 1 1/3 c. instant mashed potato flakes 1/2 c. non fat milk 1/2 tsp. salt 1/4 c. sliced green onions 1/2 c. shredded low fat cheddar cheese 8 - 3 3/1 to 4 inch portobello mushroom caps nonstick cooking spray 1/4 tsp. salt 1/8 tsp. pepper Melt margarine in md. saucepan over med. heat. Add bell pepper and garlic; cook and stir 1-2 min. or until pepper is tender. Add water; bring to a boil. Add corn; boil 2 min. Remove from heat. Add potato flakes, milk and salt; stir until liquid is absorbed. Add onions and cheese; mix well. Heat 1-2 min. Remove from heat cover to keep warm. Meanwhile, heat grill. With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems. When ready to grill, spray mushroom caps with nonstick cooking spray; sprinkle with salt and pepper. Place mushroom caps, underside down, on grill over medium-high heat. Cook 8-10 min. or until mushroom caps are tender. Remove from grill; turn underside up. Carefully spoon potato mixture into caps, mounding slightly. If desired, sprinkle with additional cheese. Karla B. Quote Link to comment Share on other sites More sharing options...
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