Italian Stuffed Portabellos

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Portabellos mounded with vegetables and cheese are simply irresistible. They’re good for an everyday supper since they’re so easily prepared, yet look no further if you want something elegant enough to present at a dinner party.

Serve with Quick Tomato Sauce

Italian Stuffed Portabellos
Recipe type: appetizer, side dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 large Portabello mushrooms (4½ to 5 inches)
  • 3 tablespoons olive oil
  • 1 cup minced onions
  • 3 garlic cloves, minced or pressed
  • ⅔ cup minced red bell peppers
  • 3 tablespoons chopped fresh basil
  • ⅔ cup ricotta cheese
  • 1 cup grated mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon salt
  • 2 tablespoons bread crumbs*
Instructions
  1. *Pulverize stale or lightly toasted whole wheat, sourdough, or Italian bread in a blender or food processor
  2. Preheat the oven to 400°.
  3. Lightly oil a baking dish.
  4. Carefully brush or wipe off any soil from the mushrooms.
  5. Twist off the stems and discard.
  6. Rinse the mushroom caps and pat dry with a towel.
  7. In a skillet, warm 2 tablespoons of the olive oil and saute the onions for about 5 minutes, until they begin to soften.
  8. Add the garlic and peppers and sauté for 5 minutes more.
  9. Remove from the heat and set aside.
  10. In a bowl, mix together the basil, ricotta cheese, mozzarella, Parmesan, salt, and bread
  11. crumbs.
  12. Stir the sautéed vegetables into the cheese mixture.
  13. Brush the Portabellos with the remaining tablespoon of oil and place them gill side up in the prepared baking dish; mound cheese mixture in each.
  14. Bake uncovered for 20 to 25 minutes, until the mushrooms release their juices and the
  15. cheese is melted.
  16. Serve hot.
Notes
PER 8-OUNCE SERVING: 317 CALORIES, 16.5 G PROTEIN, 22.8 G FAT, 13.8 G CARBOHYDRATES, 8.7 G SATURATED FATTY ACIDS, 40.6 MG CHOLESTEROL, 488.3 MG SODIUM, 2.3 G TOTAL DIETARY FIBER

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