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Italian Stuffed Portobello Caps

Published on May 11th, 2009 by Alix

Italian Stuffed Portobello Caps Cook Time: 35-45 mins

Ingredients:

  • 6 Large Portobello Mushrooms
  • 3 Tbsp Olive Oil
  • 1 1/2 Cup Onions, Minced
  • 4-5 Cloves of Garlic, Minced
  • 5 Tbsp Basil, Chopped
  • 1 Cup Bell Pepper, Minced
  • 1 Cup Ricotta Cheese
  • 1 1/2 Cups Mozzarella Cheese, Grated
  • 1/2 Cup Grated Parmesan Cheese
  • 1/2 tsp Salt
  • 3 Tbsp Bread Crumbs

Directions:

  1. Preheat the oven to 400 degrees.
  2. Clean the mushrooms and twist off the stem leaving only the clean cap.
  3. Saute the onions over medium heat in the olive oil.
  4. After they have softened for about 5 minutes add the garlic and bell pepper. Cook for about 5 more minutes and then remove from the heat.
  5. In a bowl mix the basil, ricotta cheese, mozzarella, Parmesan, salt, and bread crumbs. (If you don’t have bread crumbs make your own out of stale or toasted bread pulverized by a food processor or your own two hands.) Stir in the sauteed vegetables and mix thoroughly (we recommend really using your hands)
  6. Lightly brush each mushroom cap with olive oil and place them in the baking dish, gill side up. Fill each mushroom generously with the cheese and vegetable mixture.
  7. Bake for about 20 minutes or until the mushrooms begin to release their juices and the cheese melts.
  8. Serve hot. This is a very heavy meal so we don’t suggest pairing it with a heavy starch. Instead enjoy with our crispy garlic green beans or light vegetable of your choice. These keep in your refrigerator well for several days and only intensify in flavor with time.

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