Baked Stuffed Portabella Mushrooms
6 large portabella mushrooms
1 cup ricotta cheese
1 tsp lemon juice
1 tbsp dried basil
1 small red Onion, chopped finely
1/4 cup Olive Oil + 3 tbsp
2 cloves garlic, minced finely
4 tomatoes sliced
1 tsp salt divided
1 medium onion, chopped,
3 roasted red peppers, chopped
1 can artichoke hearts, chopped
6 oz shredded monterey jack cheese
Cut off the stems and clean out the fuzzy part under the cap of the
mushrooms. Saute the fuzzy parts in 1 tbsp olive oil along with the chopped
red onion. In a separate bowl, mix the ricotta with the 1/2 tsp salt, lemon
juice and dried basil.
Add the mushroom and onion saute to the ricotta mixture. Set aside
Slice the tomatoes. Make marinade by combining the 1/4 cup olive oil, 1/2
tsp salt, garlic.
Pour marinade over the tomatoes. Set aside.
Prepare the stuffing mix: Saute the onion, red peppers, artichoke hearts in 2 tbsp olive oil. Mix in
the ricotta mixture. Place mushrooms in 9X13 inch baking dish. Stuff mushrooms with stuffing mixture.
Top stuffed mushrooms with shredded monterey jack cheese. Top with marinated tomato slice.
Bake 30 minutes in a 350 degree oven.