A delightful twist on stuffed mushrooms, perfect for any occasion.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and the perfect texture.
Lightly grease a baking dish with a bit of olive oil.
Use a paper towel to spread the oil evenly.
Clean the mushrooms by gently wiping them with a damp cloth.
Avoid soaking the mushrooms to prevent them from becoming soggy.
Remove the stems from the mushrooms and set the caps aside.
Save the stems for another recipe, like a vegetable stock.
Dice the onion, garlic, and red bell pepper.
Uniform pieces ensure even cooking.
Heat 2 tablespoons of olive oil in a skillet over medium heat.
Ensure the oil is hot before adding vegetables for better sautéing.
Sauté the onion for 5 minutes until softened.
Stir occasionally to prevent sticking.
Add the garlic and red bell pepper to the skillet and cook for another 5 minutes.
Cook until the peppers are tender but still vibrant.
In a mixing bowl, combine the ricotta, mozzarella, Parmesan, basil, salt, and bread crumbs.
Mix thoroughly to ensure even distribution of flavors.
Stir the sautéed vegetables into the cheese mixture.
Let the vegetables cool slightly before mixing to avoid melting the cheese prematurely.
Brush the mushroom caps with the remaining olive oil and place them gill side up in the baking dish.
Brushing with oil helps the mushrooms roast evenly.
Fill each mushroom cap with the cheese and vegetable mixture.
Pack the filling gently to avoid spilling during baking.
Bake the mushrooms uncovered for 20-25 minutes until the cheese is melted and bubbly.
Check halfway through to ensure even cooking.
Serve the stuffed mushrooms hot, garnished with extra basil if desired.
Pair with a fresh salad or crusty bread for a complete meal.
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