Italian Stuffed Portabellas

• 4 large portabella mushrooms
• 3 tablespoons olive oil
• 1 cup minced onion
• 3 garlic cloves, minced
• 23 cup minced red bell pepper
• 3 tablespoons chopped fresh basil or 1 tablespoon dried basil
• 23 cup ricotta cheese (can use low-fat)
• 1 cup shredded mozzarella cheese
• 14 cup grated fresh parmesan cheese
• 14 teaspoon salt
• 2 tablespoons breadcrumbs

1. Preheat oven to 400 degrees.
2. Lightly oil a baking dish.
3. Wipe or brush any soil off the mushrooms.
4. Remove the stems and discard or save for making mushroom broth or veggie stock.
5. Rinse caps and pat dry with a towel.
6. In a skillet, warm 2 T.
7. of the oil and saute the onions for about 5 minute.
8. ,or till they begin to soften.
9. Add the garlic and peppers and saute for 5 minute.
10. more.
11. Remove from heat and set aside.
12. In a bowl, mix together the basil, cheeses, salt, and bread crumbs.
13. Stir the sauteed vegetables into the mixture.
14. Brush the portabellos with the remaining T.
15. of oil and place them gill side up in the baking dish.
16. Spread cheese mixture on the caps as equally as possible.
17. Bake uncovered for 20 to 25 minutes, until the mushrooms release their juices and the cheese is melted.
18. Serve hot.

portabella mushrooms, olive oil, onion, garlic, red bell pepper, fresh basil, ricotta cheese, mozzarella cheese, parmesan cheese, salt, breadcrumbs

Taken from www.food.com/recipe/italian-stuffed-portabellas-83674 (may not work)