Ingredients

• 0.5 cups finely chopped red bell pepper
• 0.25 cups olive oil
• 1 clove garlic , minced
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons onion powder
• 4 portobellos mushroom caps , stemmed, cleaned, and gills removed

Instructions

1. 1 Preheat an outdoor grill for medium, indirect heat and lightly oil the grate.
2. 2 Combine bell pepper, oil, garlic, salt, black pepper, and onion powder in a large bowl; spread over gill sides of mushroom caps.
3. 3 Place mushrooms, stuffed sides up, over indirect heat, cover, and grill for 15 to 20 minutes.

Nutrition per serving