Stuffed Portabella Mushrooms

I’m a huge fan of mushrooms and love to find different ways to make them the centerpiece of a great meal. This recipe highlights the meaty-ness of a mushroom with all the creaminess that I want to enjoy in every meal. The mushrooms make a great side or main dish, most recently I served it with Smashed Potatoes and Roasted Asparagus.

4 Portabella Mushrooms

1/3 cup Cottage Cheese

1/3 cup Cream Cheese

1 Onion, diced

1 Bell Pepper, diced

2 cloves Garlic, chopped

1 tsp Smoked Paprika

1 TBSP fresh Basil, chopped

2 TBSP Bread Crumbs or Matza Meal

1 cup shredded Mozzarella

Olive Oil

Preheat oven to 400.

Sauté onion until translucent, then add pepper and garlic, season with salt, pepper and sauté until all are soft and onion is lightly browned.

Mix cottage cheese, cream cheese, mozzarella, bread crumbs, basil, and smoked paprika in bowl, then add sautéed vegetables.

Prepare a baking dish (spray with oil). Clean & destem mushrooms (stems can be chopped and added to the sautéed onion & peppers). Brush or massage mushrooms with olive oil and place top down in baking dish. Fill each mushroom with cheese and vegetable mixture.

Bake at 400 for 20-25 minutes until cheese is melted and mushrooms start to release juices.