MOOSEWOOD ITALIAN STUFFED PORTABELLAS
These are good for an everyday supper since they're so easily prepared, yet look no further of you want something elegant enough to present at a dinner party. This dish is nice served on a bed of pasta topped with Tomato Sauce.
Provided by TishT
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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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