Italian Stuffed Portobellos
The recipe Italian Stuffed Portobellos can be made in about 1 hour and 10 minutes. This gluten free recipe serves 4 and costs $2.53 per serving. One serving contains 346 calories, 13g of protein, and 24g of fat. A mixture of parmesan cheese, oil packed sun dried tomatoes, goat cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. 31 person have tried and liked this recipe. It works well as an affordable side dish. A couple people really liked this Mediterranean dish. It is brought to you by Taste of Home. With a spoonacular score of 52%, this dish is good. Try Italian Stuffed Portobellos, Stuffed Portobellos, and Crab-Stuffed Portobellos for similar recipes.
Servings: 4
Preparation duration: 60 minutes
Cooking duration: 10 minutes
Ingredients:
4 ounces sliced pancetta or bacon strips, finely chopped
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 whole garlic bulb
3 tablespoons crumbled goat cheese
2 tablespoons finely chopped oil-packed sun-dried tomatoes
2 tablespoons olive oil
4 cups sliced onions
3 tablespoons shredded Parmesan cheese
1/3 cup shredded part-skim mozzarella cheese
1/8 teaspoon pepper
4 large portobello mushrooms
1/4 teaspoon salt
Equipment:
frying pan
slotted spoon
paper towels
aluminum foil
bowl
grill
baking sheet
Cooking instruction summary:
Directions In a large skillet over medium heat, cook pancetta in 1 tablespoon oil until crisp. Remove to paper towels with a slotted spoon; set aside. In the same skillet, cook and stir onions until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Stir in the sun-dried tomatoes, salt, pepper and pancetta. Remove from the heat; keep warm. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with remaining oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; stir in goat cheese and onions. Brush mushrooms with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Fill mushrooms with onion mixture. Sprinkle with cheeses. Place on a greased baking sheet. Bake at 375° for 8-10 minutes or until cheese is melted. Sprinkle with basil. Yield: 4 servings. Originally published as Italian Stuffed Portobellos in Taste of HomeFebruary/March 2011, p69 Nutritional Facts 1 mushroom equals 349 calories, 25 g fat (7 g saturated fat), 37 mg cholesterol, 828 mg sodium, 19 g carbohydrate, 4 g fiber, 14 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large skillet over medium heat, cook pancetta in 1 tablespoon oil until crisp.
2. Remove to paper towels with a slotted spoon; set aside.
3. In the same skillet, cook and stir onions until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Stir in the sun-dried tomatoes, salt, pepper and pancetta.
4. Remove from the heat; keep warm.
5. Remove papery outer skin from garlic (do not peel or separate cloves).
6. Cut top off of garlic bulb.
7. Brush with remaining oil. Wrap bulb in heavy-duty foil.
8. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; stir in goat cheese and onions.
9. Brush mushrooms with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Fill mushrooms with onion mixture. Sprinkle with cheeses.
10. Place on a greased baking sheet.
11. Bake at 375° for 8-10 minutes or until cheese is melted. Sprinkle with basil.
Nutrition Information:
covered percent of daily need
