Italian Stuffed Portobellos |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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âGolden, caramelized onions and creamy roasted garlic are an ideal match for the flavors in this recipe. Itâs like a quick transport to a ristorante in Rome. For a bit of heat, add red pepper flakes while sauteing the onions.ââJeanne Holt, Saint Paul, Minnesota 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:
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.
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