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Italian Stuffed Portobellos

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Ingredients

Adjust Servings:
4 ounces pancetta, finely chopped or 4 ounces bacon, strips finely chopped
1 tablespoon olive oil, divided (plus 1 t)
4 cups onions, sliced
2 tablespoons sun-dried tomatoes packed in oil, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1 garlic, bulb whole
3 tablespoons goat cheese, crumbled
4 large portabella mushrooms
2 tablespoons olive oil
1/3 cup part-skim mozzarella cheese, shredded
3 tablespoons parmesan cheese, shredded
1 tablespoon fresh basil, minced

Nutritional information

266.2
Calories
137 g
Calories From Fat
15.2 g
Total Fat
4.2 g
Saturated Fat
15.4 mg
Cholesterol
345.7 mg
Sodium
24.7 g
Carbs
4.4 g
Dietary Fiber
9.3 g
Sugars
10.7 g
Protein
296g
Serving Size

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Italian Stuffed Portobellos

Features:
    Cuisine:

    I didn't have any fresh basil....we had a windstorm a couple of days ago and everything in the garden was destroyed....so had to use dried. Even with that, these mushrooms are amazing! I could have just eaten the onion, pancetta, goat cheese mix by itself with a spoon! Not healthy, but delish!! I halved the recipe, but left the garlic alone. For a 'garlic-a-holic' perfection, for everyone else, only squeeze half the garlic in if you are halving the recipe. Thanks so much for sharing this delicious recipe! Made for Zaar Cookbook Tag.

    • 85 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Italian Stuffed Portobellos, This recipe is from Taste of Home and features golden, caramelized onions and creamy roasted garlic For some extra heat, add red pepper flakes while sauteing the onions , I didn’t have any fresh basil we had a windstorm a couple of days ago and everything in the garden was destroyed so had to use dried Even with that, these mushrooms are amazing! I could have just eaten the onion, pancetta, goat cheese mix by itself with a spoon! Not healthy, but delish!! I halved the recipe, but left the garlic alone For a ‘garlic-a-holic’ perfection, for everyone else, only squeeze half the garlic in if you are halving the recipe Thanks so much for sharing this delicious recipe! Made for Zaar Cookbook Tag , What a great idea for lunch! I made them when a friend was coming and we both thought they were delicious!


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    Steps

    1
    Done

    In Large Skillet Over Medium Heat, Cook Pancetta in 1 T Olive Oil Until Crisp.

    2
    Done

    Remove to Paper Towels With a Slotted Spoon; Set Aside.

    3
    Done

    in Same Skillet, Cook and Stir Onions Until Softened.

    4
    Done

    Reduce Heat to Medium-Low, Cook, Stirring Occasionally For 30 Minutes or Until Golden Brown.

    5
    Done

    Stir in Sun-Dried Tomatoes, Salt, Pepper and Pancetta.

    6
    Done

    Remove from Heat.

    7
    Done

    Remove Papery Outer Skin from Garlic (do not Peel or Separate Cloves).

    8
    Done

    Cut Top Off of Garlic Bulb.

    9
    Done

    Brush With Remaining Oil.

    10
    Done

    Wrap Bulb in Heavy Duty Foil.

    11
    Done

    Bake at 425 Degrees For 30-35 Minutes or Until Softened.

    12
    Done

    Cool For 10-15 Minutes.

    13
    Done

    Squeeze Softened Garlic Into a Small Bowl; Stir in Goat Cheese and Onions.

    14
    Done

    Brush Mushrooms With Oil.

    15
    Done

    Grill, Covered, Over Medium Heat or Broil 4 Inches from the Heat For 6-8 Minutes on Each Side or Until Tender.

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    Luke Johnson

    Spice savant blending flavors and seasonings into perfectly balanced dishes.

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