Moosewood Italian Stuffed Portabellas Recipe

Name: Moosewood Italian Stuffed Portabellas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large portabella mushrooms (4 1/2 to 5 inches), 3 tablespoons olive oil, 1 cup minced onion, 3 garlic cloves, minced or pressed, and more.

Yes, Moosewood Italian Stuffed Portabellas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moosewood Italian Stuffed Portabellas

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