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    You are in: Home / Recipes / Italian Stuffed Portobellos Recipe
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    Italian Stuffed Portobellos

    Italian Stuffed Portobellos. Photo by Lori Mama

    1/1 Photo of Italian Stuffed Portobellos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Lainey6605's Note:

    This recipe is from Taste of Home and features golden, caramelized onions and creamy roasted garlic. For some extra heat, add red pepper flakes while sauteing the onions.

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    Ingredients:

    Servings:

    Units: US | Metric

    Pizzas

    Directions:

    1. 1
      In large skillet over medium heat, cook pancetta in 1 T olive oil until crisp.
    2. 2
      Remove to paper towels with a slotted spoon; set aside.
    3. 3
      In same skillet, cook and stir onions until softened.
    4. 4
      Reduce heat to medium-low, cook, stirring occasionally for 30 minutes or until golden brown.
    5. 5
      Stir in sun-dried tomatoes, salt, pepper and pancetta.
    6. 6
      Remove from heat.
    7. 7
      Remove papery outer skin from garlic (do not peel or separate cloves).
    8. 8
      Cut top off of garlic bulb.
    9. 9
      Brush with remaining oil.
    10. 10
      Wrap bulb in heavy duty foil.
    11. 11
      Bake at 425 degrees for 30-35 minutes or until softened.
    12. 12
      Cool for 10-15 minutes.
    13. 13
      Squeeze softened garlic into a small bowl; stir in goat cheese and onions.
    14. 14
      Brush mushrooms with oil.
    15. 15
      Grill, covered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until tender.
    16. 16
      Fill mushrooms with onion mixture; sprinkle with cheeses.
    17. 17
      Place on greased baking sheet.
    18. 18
      Bake at 375 degrees for 8-10 minutes or until cheese is melted.
    19. 19
      Sprinkle with basil.

    Ratings & Reviews:

    • on September 29, 2011

      55

      What a great idea for lunch! I made them when a friend was coming and we both thought they were delicious!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2012

      55

      I didn't have any fresh basil....we had a windstorm a couple of days ago and everything in the garden was destroyed....so had to use dried. Even with that, these mushrooms are amazing! I could have just eaten the onion, pancetta, goat cheese mix by itself with a spoon! Not healthy, but delish!! I halved the recipe, but left the garlic alone. For a 'garlic-a-holic' perfection, for everyone else, only squeeze half the garlic in if you are halving the recipe. Thanks so much for sharing this delicious recipe! Made for Zaar Cookbook Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2011

      55

      Wonderful recipe. I embellished a bit with extra basil, as we love fresh basil. Made for Photo Tag game. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Italian Stuffed Portobellos

    Serving Size: 1 (296 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 266.1
     
    Calories from Fat 137
    51%
    Total Fat 15.2 g
    23%
    Saturated Fat 4.1 g
    20%
    Cholesterol 15.4 mg
    5%
    Sodium 345.6 mg
    14%
    Total Carbohydrate 24.7 g
    8%
    Dietary Fiber 4.3 g
    17%
    Sugars 9.2 g
    37%
    Protein 10.7 g
    21%

    The following items or measurements are not included:

    pancetta

    goat cheese

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