These jumbo stuffed mushrooms are like a cheesy personal pizza. The stuffing is nothing short of amazing. How can you go go wrong with ricotta cheese, mozzarella cheese, Parmesan cheese, garlic, onions, red bell peppers and fresh basil! The recipes suggests serving these over a bed of pasta and topping with a tomato sauce. Not being a big pasta lover I thought they were perfect as is. I give this recipe a two thumbs up. You could also take the stuffing and use it for the baby bella’s and serve them as an appetizer. Yum.
While selecting the mushrooms for the previously posted Mushroom Oinion & Gruyere Pie recipe, I picked up one of those jumbo packs of the big portabella mushrooms. I love the meatiness (is that a word?) of portabellas. What was I thinking? There are only two of us here to eat and now I had an abundance of mushrooms to use up. The search was on for some recipes to make good use of my over zealous shopping. Two recipes jumped out at me and the fact that they were meatless was perfect since I have decided to incorporate more meatless meals into our menu.
Hubby Tom didn’t love this recipe as much as I did. I think part of it was the fact that there was no meat. Never mind that I pointed out to him this recipe contained plenty of protein – 16.5 grams of protein and I served it with a soup and a salad. As soon as we had the kitchen cleaned up he felt the need for more protein as he headed to the patio with a can of sardines and some saltines! I’m not giving up yet, meatless meals are still on the menu.
Italian Stuffed Portabellas
- 4 large portabella mushrooms (4 1/2 to 5 inches)
- 3 tablespoons olive oil
- 1 cup minced onions
- 3 garlic cloves, minced or pressed
- 2/3 cup minced red bell peppers
- 3 tablespoons chopped fresh basil
- 2/3 cup ricotta cheese
- 1 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 2 tablespoons bread crumbs*
* Pulverize stale or lightly toasted whole wheat, sourdough, or Italian bread in a blender or food processor.
Preheat the oven to 400 degrees. 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. At this point using a small spoon I removed the gills to make room for all the stuffing. Otherwise it wouldn’t have fit. In a skillet, warm 2 tablespoons of the olive oil (you cfan use less) and saute the onions for about 5 minutes, until they begin to soften. Add the garlic and peppers and saute 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 sauteed vegetables into the cheese mixture. Brush the portabellas with the remaining tablespoon of oil and place them gill side up in the prepared baking dish. Mound cheese mixture in each.
Bake uncovered for 20 to 25 minutes, until the mushrooms release their juices and the cheese is melted. Serve hot.
Serving suggetion; This dish is nice served on a bed of pasta topped with Tomato Sauce. (I served them with a salad and soup)
Nutritional Information Per serving:
317 calories, 16.5 G Protein, 22.8 G Fat, 13.8 G Carbohydrates, 8.7 G Saturated Fatty Acids, 40.6 MG Cholesterol, 488.3 MG Sodium, 2.3 G Total Dietary Fiber. WWPP 9 (If you use reduced fat cheese and cut back on the olive oil you can greatly lower the numbers)
Recipe adapted from a Moosewood recipe found on the Cooking Light message board.
Thanks for all of the birthday wishes for our son David. He called yesterday morning to say with his heavy load of homework it would be better if we drove to him rather than him coming home for his birthday. We were happy to do just that and it saved him two hours round trip of driving time. I was already in the process of making him some food to take back to his apartment. One of his favorite meals is Crockpot Mexican Shredded Chicken. That dish with all the fixins for burritos as well as some additional groceries and a dessert that he requested were easily packed up and delivered. He was so delighted to see those bags of groceries. He doesn’t spend any of his grocery money on sweets so he was thrilled that he got a dessert he can enjoy for days to come plus his sister gave him cookies! I was delighted to hear that his money goes for real food and not junk food.
Katy and her husband Esau were also able to meet us for dinner at one of our favorite Mexican restaurants in Midtown. Fabulous food, lots of good conversation and fun were had. The time went by far too fast and before we knew it the evening was over. On the way home hubby Tom mentioned that given everyone’s busy schedules these days, how fortunate we are to still get together for celebrations. Indeed, we are blessed.
Add Your Thoughts
Do you like mushrooms?