Dressing-Stuffed Portobello Mushrooms
Makes 4 servings
  • 2½ tablespoons extra-virgin olive oil, divided
  • ½ cup diced red bell pepper
  • 2½ cups prepared dressing
  • 1 egg white, lightly beaten
  • 4 large portobello mushrooms, stemmed
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ½ cup reduced-fat shredded mozzarella cheese
  1. Preheat oven to 350°. Line a rimmed baking sheet with foil.
  2. In a medium skillet, heat 1 tablespoon oil over medium-high heat. Add bell pepper; cook, stirring frequently, until just soft, about 3 minutes. Remove from heat; stir in dressing and egg white.
  3. Place mushrooms on prepared pan; brush with remaining 1½ tablespoons oil, and sprinkle with salt and pepper. Spoon dressing mixture into mushroom caps.
  4. Bake for 15 minutes. Sprinkle with cheese, and bake until melted, about 5 minutes more. Serve immediately.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/dressing-stuffed-portobello-mushrooms-recipe/