Ingredients
24 baby portobello mushrooms (about 1 pound), stems removed1/2 cup crumbled goat cheese1/2 cup chopped drained roasted sweet red peppersPepper to taste4 teaspoons olive oilChopped fresh parsley
Preparation
Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Fill each with 1 teaspoon cheese; top each with 1 teaspoon red pepper. Sprinkle with pepper; drizzle with oil.
Bake 15-18 minutes or until mushrooms are tender. Sprinkle with parsley.
