Moosewood Italian Stuffed Portabellas

Recipe by TishT
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 400 degrees F.
  • 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 Tbs of the olive oil and sauté the onions for about 5 minutes, until they begin to soften.
  • Add the garlic and peppers and sauté 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 sautéed vegetables into the cheese mixture.
  • Brush the portabellos with the remaining Tbs of oil and place them gill side up in the prepared baking dish.
  • Mound cheese mixture in each.
  • Bake uncovered for 20-25 minutes, until the mushrooms release their juices and the cheese is melted.
  • Serve hot.
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