Bell Pepper and Chorizo-Stuffed Mushrooms







A recipe allowed in a / / diet.

Welcome to the incredibly tasty and protein-rich world of stuffed portobello mushrooms. Their caps are pretty big, so you can get a lot of stuffing in there, especially if you scrape out some of their pulp. Don’t overdo it, though. Use meat, cheese, and veggies and make them complete.

Nutritional Chart

Calories: 99 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 6 g
  • 6 g
  • 6 g

Ingredients Needed for Bell Pepper and Chorizo-Stuffed Mushrooms

4 portobello mushrooms
vegetable oil
4 teaspoons of pizza sauce
4 teaspoons of low moisture mozzarella, grated
1 tablespoon green bell pepper, diced
2 teaspoons of red bell pepper, diced
2 teaspoons of yellow bell pepper, diced
2 teaspoons of red onion, diced
2 ounces of chorizo (12 slices)
Italian seasoning

How to Make Bell Pepper and Chorizo-Stuffed Mushrooms

  1. Scrape out some of the mushrooms pulp using a teaspoon. Don’t overdo it because we need some mushroom pulp, too.
  2. Coat them on both sides with oil and season them with salt and pepper. Poke holes on their backside using a toothpick.
  3. Transfer them to a baking dish and bake for 10 minutes at 360⁰F/180⁰C.
  4. Add pizza sauce to each mushroom. Continue with mozzarella, diced bell peppers, red onion, and chorizo.
  5. Season with Italian seasoning and bake again for 12 minutes at 360⁰F/180⁰C.

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