Moosewood Italian Stuffed Portabellas

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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 sauté the onions for about 5 minutes, until they begin to soften.
• 7 add the garlic and peppers and sauté 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 sautéed 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.