Cheesy Stuffed Portabellas |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Rachel Ray - looks fabulous!! Ingredients:
2 tablespoons extra virgin olive oil |
1 onion, chopped |
6 sun-dried tomatoes packed in oil, thinly sliced |
12 ounces baby spinach, fresh and coarsely chopped |
2 slices cheese pizza, chopped into bite sized pieces (deep dish) |
8 ounces mozzarella cheese, shredded |
1/2 cup chicken broth |
1/4 cup fresh basil, chopped |
salt and pepper, to taste |
4 large portabella mushroom caps |
olive oil (for brushing) |
basil (to garnish) |
Directions:
1. In a large, heavy skillet, heat the olive oil over medium heat. Add the onion and cook, stirring, until softened, about 6 minutes.
2. Add the sun-dried tomatoes and spinach and cook until the spinach wilts, about 2 minutes.
3. Add the pizza, half of the cheese, the chicken broth and basil and cook until the cheese melts, about 2 minutes.
4. Season the stuffing with salt and pepper and remove from the heat.
5. Using a spoon, scrape the gills from the inside of each mushroom cap and discard. Brush the top of each mushroom cap with olive oil and place upside down on a baking sheet.
6. Divide the stuffing among the mushroom caps; sprinkle with the remaining cheese. Bake until the cheese is bubbly, 20 minutes in a preheated 350 degree oven.Top with more chopped basil.
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