Italian Stuffed Portabellos
Source of Recipe
Anita
Recipe Introduction
Portabellos mounded with vegetables and cheese are simply irresistable.
They're good for an everyday supper since they're so easily prepared, yet
look no further of you want something elegant enough to present at a dinner
party.
This dish is nice served on a bed of pasta topped with Tomato Sauce.
List of Ingredients
4 large portabello mushrooms (4 1/2 to 5 inches)
3 tablespoons olive oil
1 cup minced onions
3 garlic cloves, minced or pressed
2/3 cup minced red bell peppers
3 tablespoons chopped fresh basil
2/3 cup ricotta cheese
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
2 tablespoons bread crumbs*
Recipe
* Pulverize stale or lightly toasted whole wheat, sourdough, or Italian
bread in a blender or food processor.
Preheat the oven to 400�. Lightly oil a baking dish.
Carefully brush or wipe off any soil from the mushrooms. Twist off the stems
and discard. Rinse the mushroom caps and pat dry with a towel. In a skillet,
warm 2 tablespoons of the olive oil and saut� the onions for about 5
minutes, until they begin to soften. Add the garlic and peppers and saut�
for 5 minutes more. Remove from the heat and set aside.
In a bowl, mix together the basil, ricotta cheese, mozzarella, Parmesan,
salt, and bread crumbs. Stir the saut�ed vegetables into the cheese mixture.
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.
Bake uncovered for 20 to 25 minutes, until the mushrooms release their
juices and the cheese is melted. Serve hot.
Serves:4
Per 8-OZ 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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