Italian Stuffed Portobellos Recipe
- 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
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. Place on a greased baking sheet. Bake at 375° for 8-10 minutes or until cheese is melted. Sprinkle with basil. Yield: 4 servings.
1 each: 349 calories, 25g fat (7g saturated fat), 37mg cholesterol, 828mg sodium, 19g carbohydrate (7g sugars, 4g fiber), 14g protein
Reviews for Italian Stuffed Portobellos
"First time eating and cooking portobellos. this was divine. Added a little worchesterstire to the onions, and omitted the cheese. Yum"
"It was fabulous! I did not have pancetta or bacon on hand and it was still good. My husband loved it as well."
"Never used portobello mushrooms before, this was a meal in itself. Took leftovers to work, my lunch mates asked for the recipe."