Ingredients
-
4
-
3
-
1
-
3
-
2/3
-
3
-
2/3
-
1
-
1/4
-
1/4
-
-
-
-
-
Directions
Moosewood Italian Stuffed Portabellas, 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., Ohhhh boyyyyy, made for my new friend. After his first bite we grinned at each other. Who knows what will happen next…
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Steps
|
1
Done
|
Preheat the Oven to 400 Degrees F. |
|
2
Done
|
Lightly Oil a Baking Dish. |
|
3
Done
|
Carefully Brush or Wipe Off Any Soil from the Mushrooms. |
|
4
Done
|
Twist Off the Stems and Discard. |
|
5
Done
|
Rinse the Mushroom Caps and Pat Dry With a Towel. |
|
6
Done
|
in a Skillet, Warm 2 Tbs of the Olive Oil and Saut the Onions For About 5 Minutes, Until They Begin to Soften. |
|
7
Done
|
Add the Garlic and Peppers and Saut For 5 Minutes More. |
|
8
Done
|
Remove from the Heat and Set Aside. |
|
9
Done
|
in a Bowl, Mix Together the Basil, Ricotta Cheese, Mozzarella, Parmesan, Salt, and Bread Crumbs. |
|
10
Done
|
Stir the Sauted Vegetables Into the Cheese Mixture. |
