These giant mushroom caps are stuffed with 3 types of cheeses, fire roasted peppers, and delightful combination of seasonings...
2 portobello mushroom caps
1 - 2 T chopped fresh basil
1/3 cup ricotta
1/2 cup shredded mozzarella
2 T grated parmesan
1/8 t salt
2 T breadcrumbs
olive oil
1/2 cup minced onions
1 clove garlic, pressed
1/3 cup minced fire-roasted red peppers
whole fresh basil leaves
Mix together the basil, ricotta, mozzarella, parmesan, salt, and breadcrumbs, and set it aside.
Heat a bit of olive oil in a small skillet. Add the onions and saute about 5 minutes, until they begin to soften. Add the garlic and peppers, and saute another 5 minutes or so, then stir the sauteed veggies into the cheese mixture.
Brush the portobellos with olive oil and place gill side up on a greased baking dish. Divide the cheese mixture evenly between the caps.
Bake uncovered at 400 degrees for 20 - 25 minutes, or until the cheese melts, and the mushrooms begin to release their juices. Garnish with fresh basil leaves and serve immediately.
I like to accompany these with Caesar salad and tomato vodka penne.
The filling will also work in smaller mushroom caps. Just shorten the baking time :)Labels: food, recipes, vegetarian
Bake uncovered at 400 degrees for 20 - 25 minutes, or until the cheese melts, and the mushrooms begin to release their juices. Garnish with fresh basil leaves and serve immediately.