Cheese-and-Chile-Stuffed Mushrooms

Ingredients

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3 cloves garlic, minced

1/2 cup wheat germ

1/4 cup chopped fresh parsley

Kosher salt and freshly ground pepper

1 1/4 cups shredded part-skim mozzarella cheese (about 6 ounces)

1/3 cup reduced-fat sour cream or nonfat Greek yogurt

1 red jalapeno pepper, seeded and diced (optional)

Olive oil cooking spray

4 medium portobello mushrooms

1 tablespoon unsalted butter

4 scallions, sliced

1 poblano or Anaheim chile pepper, seeded and coarsely chopped

Directions

1. Set the oven to 375 degrees Fahrenheit. Apply cooking spray on a baking sheet. The mushrooms should be stemmed off and chopped coarsely.Using a spoon, remove the gills from the mushroom caps' undersides and throw them away.
2. A big skillet should be heated at medium. Add the poblano, the remaining scallions, the butter, and the garlic; simmer and stir for 4 minutes, or until the poblano are tender. Add the mushroom stems and simmer for about 3 minutes, stirring periodically, until fork-tender. After adding 1/4 cup of wheat germ, simmer for one minute. Add the parsley and season with salt and pepper after taking the pan off the heat.
3. Place the mushroom caps on the prepared baking sheet after stuffing them with a quarter of each of the mozzarella and poblano mixtures. Add 1 tablespoon of wheat germ to each and liberally coat with cooking spray. Bake for about 20 minutes, or until the wheat germ is brown and the mushrooms are soft. Add the remaining scallions, jalapenos, and sour cream as garnish.

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