cheese stuffed portobello mushrooms

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 :)

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