Potato And Corn Stuffed Portabella Caps

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2 tablespoons margarine or 2 tablespoons butter
• 1/4 cup chopped red bell pepper
• 1 garlic clove, minced
• 1 1/4 cups water
• 1 cup frozen corn
• 1 1/3 cups instant mashed potatoes (instant)
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 cup sliced green onion
• 2 ounces shredded cheddar cheese
• 8 portabella mushroom caps (4 inch)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 melt margarine in medium saucepan over medium heat. add bell pepper and garlic; cook and stir 1 to 2 minutes or until bell pepper is crisp-tender. add water; bring to a boil. add corn; boil 2 minutes. remove from heat. add potato flakes, milk and 1/2 tsp salt; stir until liquid is absorbed. add onions and cheese; mix well. return to heat; heat 1 to 2 minute or until cheese is melted and mixture is hot. remove from heat; cover to keep warm.
• 2 meanwhile, heat gril. with small metal spoon, scrape underside of mushroom caps to remove dark gills and stems.
• 3 when ready to grill, spray mushroom caps with nonstick cooking spray; sprinkle with salt and pepper. place mushroom caps, underside down, on gas grill over medium-high heat or on charcoal grill 4-6 inches from medium-high coals. cook 8-10 minutes or until mushroom caps are tender, turning occasionally. remove from grill; turn underside up.
• 4 carefully spoon potato mixture into caps, mounding slightly. if desired, sprinkle wth additional cheese.