Italian Stuffed Portabellas

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 large portabella mushrooms
• 3 tablespoons olive oil
• 1 cup minced onion
• 3 garlic cloves, minced
• 2/3 cup minced red bell pepper
• 3 tablespoons chopped fresh basil or 1 tablespoon dried basil
• 2/3 cup ricotta cheese (can use low-fat)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated fresh parmesan cheese
• 1/4 teaspoon salt
• 2 tablespoons breadcrumbs

Recipe

• 1 preheat oven to 400 degrees.
• 2 lightly oil a baking dish.
• 3 wipe or brush any soil off the mushrooms.
• 4 remove the stems and discard or save for making mushroom broth or veggie stock.
• 5 rinse caps and pat dry with a towel.
• 6 in a skillet, warm 2 t.
• 7 of the oil and saute the onions for about 5 minute.
• 8 ,or till they begin to soften.
• 9 add the garlic and peppers and saute for 5 minute.
• 10 more.
• 11 remove from heat and set aside.
• 12 in a bowl, mix together the basil, cheeses, salt, and bread crumbs.
• 13 stir the sauteed vegetables into the mixture.
• 14 brush the portabellos with the remaining t.
• 15 of oil and place them gill side up in the baking dish.
• 16 spread cheese mixture on the caps as equally as possible.
• 17 bake uncovered for 20 to 25 minutes, until the mushrooms release their juices and the cheese is melted.
• 18 serve hot.