Italian Stuffed Portabellos

By Beepers

Family favorite! Serve over fettucini with spicy tomato sauce.

Moosewood cookbook

Ingredients

• 4 large portabello mushrooms (4 1/2 to 5 inches)
• 3 tablespoons olive oil
• 1 cup minced onions
• 3 garlic cloves, minced or pressed
• 2/3 cup minced red bell peppers
• 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 bread crumbs*
• * Pulverize stale or lightly toasted whole wheat, sourdough, or Italian bread in a blender or food processor.

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400�. 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 tablespoons of the olive oil and saut� the onions for about 5 minutes, until they begin to soften. Add the garlic and peppers and saut� 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 saut�ed vegetables into the cheese mixture. Brush the portabellos with the remaining tablespoon of oil and place them gill side up in the prepared baking dish. Mound cheese mixture in each.

Bake uncovered for 20 to 25 minutes, until the mushrooms release their juices and the cheese is melted. Serve hot.