Stuffed Portobello Mushrooms with Herbed Ricotta

• 4 large portobello mushrooms
• 8 oz ricotta cheese
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tbsp olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Remove stems from mushrooms and scrape out gills. Place caps on a baking sheet.
3. 3 In a bowl, mix ricotta, garlic, parsley, thyme, basil, Parmesan, salt, and pepper.
4. 4 Spoon ricotta mixture into each mushroom cap.
5. 5 Drizzle olive oil over the stuffed mushrooms.
6. 6 Bake for 20 minutes, until mushrooms are tender and filling is golden.
7. 7 Remove from oven and let cool slightly before serving.

Equipment

• Baking sheet
• Mixing bowl

Variations

• Add sautéed spinach or sun-dried tomatoes to the ricotta mixture for extra flavor.

Substitutions

• Substitute ricotta with cottage cheese for a tangier flavor.

Pairings

• Pairs well with a crisp white wine or a sparkling water with lemon.

Nutrition

Tips

• For a vegan version, substitute ricotta with a cashew cheese.
• Add a sprinkle of breadcrumbs on top for extra crunch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: These mushrooms do not freeze well due to the ricotta filling.

Serving Suggestions

• Serve with a side of roasted vegetables or a fresh green salad.

FAQ