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Baby Bella Fajita Appetizer |  Vegetable Day

  • baby Portobello mushrooms
  • colored peppers
  • onion
  • fresh cilantro
  • garlic
  • lime
  • onion powder
  • chili powder
  • salt
  • pepper
  • guacamole
  • PAM or other zero-calorie cooking spray
  • Remove stems from mushrooms and set mushrooms aside
  • dice mushroom stems, peppers, onion, cilantro, garlic
  • prep sauté pan with water and/or PAM to keep vegetables from sticking to pan
  • sauté vegetables adding onion powder, chili powder, salt and pepper to taste
  • cook until mixture is soft and onions are clear or browning
  • squeeze fresh lime over mixture
  • place mushroom caps on a baking sheet
  • fill the mushroom caps with the vegetable mix
  • bake at 350⁰ for about 30 minutes
  • place stuffed mushroom caps on platter
  • place a dollop of guacamole on top of each and garnish with a sprig of cilantro or diced tomato (we added sliced red peppers as decoration)
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