Italian Stuffed Portobellos

May 11, 2023May 11, 20230 2
Italian Stuffed Portobellos recipe for a hearty and flavorful meal
in Mushroom

Prep

20 min

Cook

50 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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

Nutrision Information

Servings Per Recipe
4
Calories
395
Sugar
6g
Fat
32g
The Italian Stuffed Portobellos are a delicious and satisfying meal that is easy to make and perfect for any occasion. The portobello mushrooms are stuffed with a savory mixture of pancetta or bacon, caramelized onions, sun-dried tomatoes, and garlic goat cheese. The cheese is melted and bubbly over the top of the mushrooms, creating a rich and delicious taste. These stuffed mushrooms are perfect for a hearty lunch or dinner and can be served with a side salad for a well-rounded meal.

Instructions

1.Preheat oven to 400°F.
2.In a large skillet, cook pancetta or bacon over medium heat until crispy. Remove from skillet and set aside.
3.In the same skillet, heat 1 tablespoon of olive oil and cook onions until caramelized. Add sun-dried tomatoes, salt, and pepper and cook for another 2-3 minutes. Remove from skillet and set aside.
4.Rub garlic bulb with 1 tablespoon of olive oil and wrap it in aluminum foil. Roast in the oven for 15-20 minutes.
5.Turn down the oven to 375°F. Remove the mushroom stems and scoop out the gills, then brush with remaining olive oil. Place them on a baking sheet and bake in the oven for 10-15 minutes.
6.Mash the roasted garlic bulb and mix with the goat cheese. Stuff the mushroom caps with the pancetta or bacon, onion, sun-dried tomato mixture, and garlic goat cheese.
7.Top the mushroom caps with shredded mozzarella and Parmesan cheese, then bake in the oven for another 10-15 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil and serve warm.

PROS

The Italian Stuffed Portobellos are a hearty and flavorful meal that is perfect for a vegetarian or meatless Monday dinner.
The combination of caramelized onions, sun-dried tomatoes, and garlic goat cheese creates a rich and savory filling for the portobello mushrooms.

CONS

The Italian Stuffed Portobellos contain pancetta or bacon, which makes them high in fat and calories.
The cheese used in the recipe also adds to the calorie count.
It is essential to control portion sizes and to balance the meal with plenty of vegetables for a healthy and well-rounded meal.

HEALTH & BENEFITS

The Italian Stuffed Portobellos are an excellent source of protein, fiber, and vitamins. Portobello mushrooms are low in calories, fat-free, and rich in antioxidants that support immune and heart health. Onions are high in vitamin C and quercetin, which is a natural anti-inflammatory. Sun-dried tomatoes are high in lycopene, a potent antioxidant that helps reduce the risk of cancer and heart disease.

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