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Italian Stuffed Portobellos Recipe

Italian Stuffed Portobellos Recipe photo by Taste of Home

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“Golden, caramelized onions and creamy roasted garlic are an ideal match for the flavors in this recipe. It’s like a quick transport to a ristorante in Rome. For a bit of heat, add red pepper flakes while sauteing the onions.”—Jeanne Holt, Saint Paul, Minnesota

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Italian Stuffed Portobellos Recipe

Prep: 1 hour Bake: 10 min.

Yield: 4 Servings

60 10 70

Ingredients

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

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.

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.

Originally published as Italian Stuffed Portobellos in Taste of Home February/March 2011, p69

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Italian Stuffed Portobellos

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Reviewed on Jun. 29, 2012 by teri396

First time eating and cooking portobellos. this was divine. Added a little worchesterstire to the onions, and omitted the cheese. Yum

Reviewed on Sep. 11, 2011 by kdit

These are a winner at picnics and BBQ's! I took them as a side dish, and people put the mushroom on their burger roll instead of the burger! I cheat on the garlic step though...I just saute garlic in with the onions.

Reviewed on Mar. 22, 2011 by skimom22

It was fabulous! I did not have pancetta or bacon on hand and it was still good. My husband loved it as well.

Reviewed on Feb. 04, 2011 by denisemaguire

Never used portobello mushrooms before, this was a meal in itself. Took leftovers to work, my lunch mates asked for the recipe.