Ingredients
4 large portobello mushrooms or 8 smaller ones
1 tablespoon Buona Cucina Extra Virgin Olive Oil
Filling
½ medium onion chopped
4 cloves garlic minced
½ medium green bell pepper chopped
1/4 cup sun dried tomatoes
2 Tablespoons Buona Cucina Greek dried oregano
¼ cup mascarpone or ricotta cheese
¼ teaspoon salt or to taste
¼ teaspoon pepper or to taste
Topping
½ cup breadcrumbs
2 Tablespoons Buona Cucina Extra Virgin Olive Oil
1 Tablespoon butter
1/2 cup mozzarella
Directions
Preheat oven to 400°F.
Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
Make the filling:
In a skillet, heat the olive oil over medium heat. Then add the chopped onion and garlic and sauté for a couple minutes until the onion is translucent. Next add the green pepper to the skillet and cook for a couple more minutes, add tomatoes, mascarpone, salt, pepper, mushrooms stems. Stir and cook for an additional couple minute.
Stuff the mushrooms:
Make sure to stuff the mushrooms with the mixture equally. Top with mozzarella cheese and breadcrumb mixture. If using smaller mushrooms, you should have enough mixture for about 8 mushrooms.
Bake for 10 minutes or until the cheese melts.
Recipe by Kristen Davis