28
Submitted by TishT
"These are good for an everyday supper since they're so easily prepared, yet look no further of you want something elegant enough to present at a dinner party. This dish is nice served on a bed of pasta topped with Tomato Sauce."
photo by gailanng 
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
4
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ingredients
- 4 large portabella mushrooms (4 1/2 to 5 inches)
- 3 tablespoons olive oil
- 1 cup minced onion
- 3 garlic cloves, minced or pressed
- 2⁄3 cup minced red bell pepper
- 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 breadcrumbs
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directions
- Preheat the oven to 400 degrees F.
- 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.
- In a skillet, warm 2 Tbs of the olive oil and sauté the onions for about 5 minutes, until they begin to soften.
- Add the garlic and peppers and sauté 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 sautéed vegetables into the cheese mixture.
- Brush the portabellos with the remaining Tbs of oil and place them gill side up in the prepared baking dish.
- Mound cheese mixture in each.
- Bake uncovered for 20-25 minutes, until the mushrooms release their juices and the cheese is melted.
- Serve hot.
Questions & Replies
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Reviews
- See AlsoFrench Onion Dip Recipe (Easy!) - Wholesome YumVirginia Willis' Deviled Eggs Recipe on Food52French Onion Soup without Wine - My Gorgeous RecipesBEST Deviled Eggs Recipe - How to Make Deviled Eggs | Downshiftology
We love this recipe. We use light ricotta, dried basil & tasty cheddar cheese instead of the mozzarella. We think the filling would also be great in other vegies, such as capsicum or tomato - We'll give it a go some time.Update:We have since made this a few times & have included spinach & also swapped it around, stuffing red capsicum (bell pepper) with mushrooms in the ricotta mix.Originally 4 stars, now 5! :DThanks for sharing, Tish.
Rhiannon and Matt
-
Excellent easy recipe that is quite filling. I used thai basil, homemade ricotta and a green bell pepper but it still looked pretty good. Tastes delicious too.
Missy Wombat
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Ohhhh boyyyyy, made for my new friend. After his first bite we grinned at each other. Who knows what will happen next...
gailanng
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We really liked these! I kicked up the seasoning a little by adding some Penzey's Brady Street and Pizza seasonings. Thanks for for sharing the recipe.
Lucky in Bayview
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I've made this a quite a few times now. So easy to make and so yummy!! My roommate request them often!
frankieblackeye
see 22 more reviews
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Tweaks
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Could not find ricotta cheese - so used cottage cheese instead. Very tasty and easy. I did omit red peppers because my other dish used them.
Tys Kitchen
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We made these for dinner tonight. They were good, but we weren't "WOW"ed by them. Maybe next time I will used a blend of Italian seasonings instead of just basil. Or serve them with marinara sauce. I just couldn't get over the feeling that they could have been so much more. I will have fun playing with this recipe. Thanks for a great starting point!
whtbxrmom
-
We love this recipe. We use light ricotta, dried basil & tasty cheddar cheese instead of the mozzarella. We think the filling would also be great in other vegies, such as capsicum or tomato - We'll give it a go some time.Update:We have since made this a few times & have included spinach & also swapped it around, stuffing red capsicum (bell pepper) with mushrooms in the ricotta mix.Originally 4 stars, now 5! :DThanks for sharing, Tish.
Rhiannon and Matt
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
- 313 Followers
- 961 Recipes
- 11 Tweaks
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
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