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Italian Stuffed Portobellos

 Italian Stuffed Portobellos
“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
4 ServingsPrep: 1 hour Bake: 10 min.

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

2 of 2

Italian Stuffed Portobellos (continued)

Directions (continued)

  • 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.