Potato and Corn-Stuffed Portobello Caps Recipe - Pillsbury.com

Ingredients

• 2 tablespoons margarine or 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 mashed potato flakes
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 cup sliced green onions
• 2 oz. (1/2 cup) shredded Cheddar cheese
• 8 (3 1/2 to 4-inch) portobello mushroom caps
• Nonstick cooking spray
• 1/4 teaspoon salt
• 1/8 teaspoon pepper