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 sauteeing the onions."-Jeanne Holt, Saint Paul, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 349 calories, Fat 25g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 828mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 4g fiber), Protein 14g protein.
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Utpal Kumar ovi
[email protected]This recipe is a keeper!
Joylyn Crisostomo
[email protected]I can't wait to make this recipe again!
KM KAMRUL
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Aqiii Memon
[email protected]I would recommend this recipe to anyone who loves mushrooms.
Billal Ctg
[email protected]I've never made stuffed portobellos before, but this recipe made it easy.
Gilbert Izaguirre
[email protected]I made this recipe for my family, and they all loved it.
Maureen Mpamvu
[email protected]This dish is perfect for a weeknight meal.
Husen Ali
[email protected]I'm not a big fan of mushrooms, but I loved this recipe!
Madiha Jamali
[email protected]This recipe is a great way to use up leftover vegetables.
Kimiah Stoudemire
[email protected]I would definitely make this recipe again, but I would make a few changes.
Babayanju Racheal
[email protected]The recipe was easy to follow, but it took longer than expected to make.
owusu Frederick yeboah
[email protected]I had trouble finding portobello mushrooms that were the right size.
Henry Ortiz
[email protected]The portobellos were a little bland for my taste, but the stuffing was delicious.
Waqar Waqar
[email protected]I love that this recipe is easy to make, but it looks like it took a lot of effort.
Princess Fairy
[email protected]I followed the recipe exactly, and the portobellos turned out perfectly.
Lavin Wanjiru
[email protected]This dish is perfect for a special occasion.
Steven Martinez
[email protected]I made this recipe for a vegetarian friend, and she loved it!
Theodore Jackson
[email protected]The portobellos were cooked to perfection, and the stuffing was moist and flavorful.
Harbans Singh
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser.
Fatema Aslam
[email protected]These stuffed portobellos were a hit at my dinner party! The flavors were incredible, and the presentation was beautiful.