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Baby Swiss Stuffed Portabellas Recipe

by Global Cookbook

Ingredients

4 x extra large Portabellas 3 Tbsp. Extra virgin olive oil 1/2 c. Onions, chopped 2 clv garlic, chopped 1 x Red pepper, diced

3 Tbsp. Celery, minced 2 Tbsp. Flour 3/4 c. Light cream 1 x and 1/2 c. Baby Swiss, shredded

Directions

1. Preheat oven to 350 degrees.
2. Scrape the black underside of the mushrooms (mantle) with a spoon and throw away.
3. Trim stems from the mushrooms and chop fine.
4. Heat the oil in a skillet and when warm add in the mushroom stems, onion, garlic, pepper and celery. Sauté 2 to 3 min, then dust the mix with flour.
5. Add in the cream and cook till thick, stirring often. Remove from heat and add in half of the cheese. Mix well. Divide mix equally in the mushroom caps. Sprinkle with the rest of cheese.
6. Set aside and let cold. Bake for 15 min or possibly till lightly browned, serve at once.

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