1/4 Photos of Moosewood Italian Stuffed Portabellas
These are 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.
My Private Note
Units: US | Metric
- 4 large portabella mushrooms (4 1/2 to 5 inches)
- 3 tablespoons olive oil
- 1 cup minced onion
- 3 garlic cloves, minced or pressed
- 2/3 cup minced red bell pepper
- 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 breadcrumbs
- 1Preheat the oven to 400 degrees F.
- 2Lightly oil a baking dish.
- 3Carefully brush or wipe off any soil from the mushrooms.
- 4Twist off the stems and discard.
- 5Rinse the mushroom caps and pat dry with a towel.
- 6In a skillet, warm 2 Tbs of the olive oil and sauté the onions for about 5 minutes, until they begin to soften.
- 7Add the garlic and peppers and sauté for 5 minutes more.
- 8Remove from the heat and set aside.
- 9In a bowl, mix together the basil, ricotta cheese, mozzarella, Parmesan, salt, and bread crumbs.
- 10Stir the sautéed vegetables into the cheese mixture.
- 11Brush the portabellos with the remaining Tbs of oil and place them gill side up in the prepared baking dish.
- 12Mound cheese mixture in each.
- 13Bake uncovered for 20-25 minutes, until the mushrooms release their juices and the cheese is melted.
- 14Serve hot.
Browse Our Top Cheese Recipes
Nutritional Facts for Moosewood Italian Stuffed Portabellas
Serving Size: 1 (245 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 345.8
- Calories from Fat 218
- Total Fat 24.3 g
- Saturated Fat 9.7 g
- Cholesterol 48.5 mg
- Sodium 513.7 mg
- Total Carbohydrate 16.5 g
- Dietary Fiber 2.6 g
- Sugars 5.7 g
- Protein 16.8 g