Moosewood Italian Stuffed Portabellas - cooking recipe

Ingredients

4 large portabella mushrooms (4 1/2 to 5 inches)
3 tablespoons olive oil
1 cup minced onion
3 garlic cloves, minced or pressed
2/3 cup minced red bell pepper
3 tablespoons chopped fresh basil
2/3 cup ricotta cheese
1 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
1/4 teaspoon salt
2 tablespoons breadcrumbs

Preparation

Preheat the oven to 400 degrees F.
Lightly oil a baking dish.
Carefully brush or wipe off any soil from the mushrooms.
Twist off the stems and discard.
Rinse the mushroom caps and pat dry with a towel.
In a skillet, warm 2 Tbs of the olive oil and saute the onions for about 5 minutes, until they begin to soften.
Add the garlic and peppers and saute for 5 minutes more.
Remove from the heat and set aside.
In a bowl, mix together the basil, ricotta cheese, mozzarella, Parmesan, salt, and bread crumbs.
Stir the sauteed vegetables into the cheese mixture.
Brush the portabellos with the remaining Tbs of oil and place them gill side up in the prepared baking dish.
Mound cheese mixture in each.
Bake uncovered for 20-25 minutes, until the mushrooms release their juices and the cheese is melted.
Serve hot.