These giant mushroom caps are stuffed with 3 types of cheeses, fire roasted peppers, and delightful combination of seasonings…
Cheese Stuffed Portobello Mushrooms Recipe
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
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.
The filling will also work in smaller mushroom caps. Just shorten the baking time :)