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    You are in: Home / Recipes / Moosewood Italian Stuffed Portabellas Recipe
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    Moosewood Italian Stuffed Portabellas

    Moosewood Italian Stuffed Portabellas. Photo by Julie B's Hive

    1/4 Photos of Moosewood Italian Stuffed Portabellas

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Tish's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400 degrees F.
    2. 2
      Lightly oil a baking dish.
    3. 3
      Carefully brush or wipe off any soil from the mushrooms.
    4. 4
      Twist off the stems and discard.
    5. 5
      Rinse the mushroom caps and pat dry with a towel.
    6. 6
      In a skillet, warm 2 Tbs of the olive oil and sauté the onions for about 5 minutes, until they begin to soften.
    7. 7
      Add the garlic and peppers and sauté for 5 minutes more.
    8. 8
      Remove from the heat and set aside.
    9. 9
      In a bowl, mix together the basil, ricotta cheese, mozzarella, Parmesan, salt, and bread crumbs.
    10. 10
      Stir the sautéed vegetables into the cheese mixture.
    11. 11
      Brush the portabellos with the remaining Tbs of oil and place them gill side up in the prepared baking dish.
    12. 12
      Mound cheese mixture in each.
    13. 13
      Bake uncovered for 20-25 minutes, until the mushrooms release their juices and the cheese is melted.
    14. 14
      Serve hot.

    Ratings & Reviews:

    • on February 16, 2009

      55

      We love this recipe. We use light ricotta, dried basil & tasty cheddar cheese instead of the mozzarella. We think the filling would also be great in other vegies, such as capsicum or tomato - We'll give it a go some time. Update: We have since made this a few times & have included spinach & also swapped it around, stuffing red capsicum (bell pepper) with mushrooms in the ricotta mix. Originally 4 stars, now 5! :D Thanks for sharing, Tish.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2005

      55

      Excellent easy recipe that is quite filling. I used thai basil, homemade ricotta and a green bell pepper but it still looked pretty good. Tastes delicious too.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 29, 2013

      45

      This is a great meatless main dish. I wanted something different from the ubiquitous balsamic-marinated portobellos, and this was perfect. We had them on a bed of cooked spinach with some crusty bread and a little bit of tomato sauce. I plan to make them again, but with some green chiles in the filling and a little tomatillo sauce next time.

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

    Read All Reviews (25)

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    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
    63%
    Total Fat 24.3 g
    37%
    Saturated Fat 9.7 g
    48%
    Cholesterol 48.5 mg
    16%
    Sodium 513.7 mg
    21%
    Total Carbohydrate 16.5 g
    5%
    Dietary Fiber 2.6 g
    10%
    Sugars 5.7 g
    23%
    Protein 16.8 g
    33%

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