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Stuffed Portobello Mushrooms with Ricotta and Parmesan Recipe

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4.7 from 110 reviews

Delicious and savory Stuffed Portobello Mushrooms filled with a creamy mixture of ricotta, Parmesan, breadcrumbs, and fresh basil, baked to golden perfection. This easy-to-make vegetarian appetizer or light meal showcases tender mushrooms topped with flavorful cheese and herb stuffing.

Ingredients

Mushrooms

  • 2 large Portobello mushrooms, stems removed

Filling

  • 1/2 cup Italian seasoned breadcrumbs
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

Finishing

  • Olive oil, for drizzling

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it's hot and ready for baking the mushrooms evenly.
  2. Prepare the Filling: In a mixing bowl, combine the Italian seasoned breadcrumbs, ricotta cheese, grated Parmesan, chopped fresh basil, minced garlic, salt, and pepper. Mix well until all ingredients are fully incorporated, forming a creamy and flavorful stuffing.
  3. Stuff the Mushrooms: Arrange the Portobello mushrooms on a baking sheet with their gill side facing up. Spoon the cheese and breadcrumb mixture generously into each mushroom cap, gently pressing to pack the filling evenly.
  4. Bake: Drizzle the tops of the stuffed mushrooms with olive oil to help them brown and stay moist. Place the baking sheet in the oven and bake for 20-25 minutes, or until the mushrooms are tender and the filling has turned a nice golden color.
  5. Serve: Once baked, transfer the stuffed mushrooms to plates and serve warm. They pair well with a fresh side salad or a light pasta dish for a complete meal.

Notes

  • You can substitute ricotta with cottage cheese for a lighter filling if desired.
  • Adding chopped sun-dried tomatoes or spinach to the filling will add extra flavor and texture.
  • Use gluten-free breadcrumbs to make this recipe gluten-free.
  • For a vegan version, replace cheeses with plant-based alternatives and use vegan breadcrumbs.
  • Ensure mushrooms are cleaned with a damp cloth rather than submerged in water to avoid sogginess.

Find it online: https://alinacooks.com/stuffed-portobello-mushrooms-with-ricotta-and-parmesan-recipe/