Baked Stuffed Portabella Mushrooms
Great as a side dish or a Vegetarian Entree
INGREDIENTS
3 cups Marinara sauce, divided
1/2 cup finely snipped fresh basil leaves
4 portabella mushrooms, each about 4 to 5 inches in diameter
2 cups ground uncooked fresh or thawed frozen Chicken (chopped)
1 to 2 garlic clove(s), peeled and minced
1/3 cup Scallions [green onion], (chopped)
2 tablespoons Green Bell Pepper (chopped),
2 tablespoons Red Bell Pepper (chopped),
2 tablespoons Yellow Bell Pepper (chopped),
1 to 2 tablespoons minced Italian parsley (no stems)
1 teaspoon dried Italian herbs (optional)
Salt and freshly ground black Pepper to taste (optional)
2 cups Shredded Mozzarella or Italian-style 6-cheese blend
1 cup Grated Parmesan or Romano cheese as desired
1/2 cup finely snipped fresh basil leaves
4 portabella mushrooms, each about 4 to 5 inches in diameter
2 cups ground uncooked fresh or thawed frozen Chicken (chopped)
1 to 2 garlic clove(s), peeled and minced
1/3 cup Scallions [green onion], (chopped)
2 tablespoons Green Bell Pepper (chopped),
2 tablespoons Red Bell Pepper (chopped),
2 tablespoons Yellow Bell Pepper (chopped),
1 to 2 tablespoons minced Italian parsley (no stems)
1 teaspoon dried Italian herbs (optional)
Salt and freshly ground black Pepper to taste (optional)
2 cups Shredded Mozzarella or Italian-style 6-cheese blend
1 cup Grated Parmesan or Romano cheese as desired
DIRECTIONS
- Preheat over to 350°
- In a small bowl, combine marinara sauce and basil, blending well; set aside.
- With a sharp knife, remove stems from mushrooms.
- Arrange mushrooms, rounded-side-down in a 12 x 8 x 2-inch baking dish and set aside.
- In a medium bowl, combine:
- 1 cup marinara/basil sauce,
- garlic,
- green onion,
- peppers,
- Italian parsley & Italian herbs.
- 1 cup Mozzarella/Italian-blend cheese.
- Salt and Pepper to taste.
- Press mixture onto mushrooms, dividing evenly and fitting each mushroom.
- Spoon reserved 2 cups marinara/basil sauce over mushrooms.
- Bake, loosely covered with aluminum foil for 20 to 25 minutes or until sauce is bubbly hot.
- Sprinkle each lightly with Parmesan or Romano cheese, and continue baking for 6 to 8 minutes or until cheese becomes lightly browned.
- Arrange one mushroom atop sauce on each of eight appetizer plates and garnish with sprigs of fresh basil.