Stuffed Portobello Mushrooms

• Marinated mushrooms:
• 1/2 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1 tablespoon olive oil
• 2 teaspoons dried oregano
• 1 teaspoon black pepper
• 4 garlic cloves, minced
• 4 large portobello mushrooms, gills and stems removed
• Stuffing:
• 1 teaspoon olive oil
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1/2 cup diced onion
• 4 cups (1/2-inch) cubed sourdough bread (about 6 1-ounce slices)
• 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
• 1/4 cup minced fresh parsley
• 2 tablespoons water
• 2 large eggs, lightly beaten
• 2 tablespoons grated Parmesan cheese

1. Prepare marinated mushrooms: Combine first 6 ingredients in a large zip-top plastic bag. Add the mushrooms; seal and marinate in refrigerator 15 minutes.
2. Preheat oven to 350u0b0.
3. Prepare stuffing: Heat oil in a large nonstick skillet over medium-high heat until hot. Add bell peppers and onion; saute 3 minutes. Combine bell pepper mixture and bread cubes in a large bowl; stir in Jack cheese, parsley, water, and eggs. Drain mushrooms; discard marinade. Place mushroom caps, stem sides up, on a baking sheet. Spoon 1 cup stuffing into each mushroom cap, and sprinkle each with 1 1/2 teaspoons Parmesan cheese. Bake at 350u0b0 for 25 minutes or until lightly browned and mushrooms are tender.

mushrooms, fresh cilantro, lime juice, olive oil, oregano, black pepper, garlic, portobello mushrooms, stuffing, olive oil, red bell pepper, yellow bell pepper, onion, bread, cheese, fresh parsley, water, eggs, parmesan cheese

Taken from www.myrecipes.com/recipe/stuffed-portobello-mushrooms-0 (may not work)