- 3/4 cup reduced-fat ricotta cheese
- 3/4 cup grated Parmesan cheese, divided
- 1/2 cup shredded part-skim mozzarella cheese
- 2 tablespoons minced fresh parsley
- 1/8 teaspoon pepper
- 6 large portobello mushrooms
- 6 slices large tomato
- 3/4 cup fresh basil leaves
- 3 tablespoons slivered almonds or pine nuts, toasted
- 1 small garlic clove
- 2 tablespoons olive oil
- 2 to 3 teaspoons water
- In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices.
- Grill, covered, over medium heat 8-10 minutes or until mushrooms are tender. Remove from grill with a metal spatula.
- Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving. Yield: 6 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Ricotta-Stuffed Portobello Mushrooms
Sort By :
I made these on the stove and they were so good, I had one for breakfast the next morning ;)
These were beautiful, and the pesto gave them a good flavor. Next time...I might add a little seasoning to the cheese, or at least salt the mushrooms. I just felt like it needed a little bit more of a salty flavor for my liking.
These were very tasty! I only ended up being able to fill 4 mushroom with the filling.
My husband and I both thought these were very good and will make again. I put the mushrooms in a disposable pan and covered with aluminum foil. I grilled for a total of about 13 minutes. I used dried parsley and roma tomatoes.
The mushrooms were not cooked enough to my liking, still pretty watery, and I used smaller mushroom caps to begin with. I think that grilling them for 5 min. on the gill side first, then flipping them over and topping them with the cheese mixture and tomato, grilling them for 5 to 7 min. more would have been more appealing and flavorful.
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Almond Recipes >
- Cheese Recipes >
- Diabetic Dinner Recipes >
- Diabetic Recipes >
- Dinner Recipes >
- Father's Day Recipes >
- Grilled Mushrooms >
- Grilling Recipes >
- Italian Dinners >
- Italian Recipes >
- Italian Vegetarian Recipes >
- Low Carb Dinner Recipes >
- Low Carb Recipes >
- Mushroom Grilling Recipes >
- Mushroom Main Dish Recipes >
- Mushroom Recipes >
- Mushroom Vegetarian Recipes >
- Nut Recipes >
- Quick Dinner Recipes >
- Quick Vegetarian Recipes >
- Subscriber-Exclusive Cheese Recipes >
- Subscriber-Exclusive Diabetic Recipes >
- Subscriber-Exclusive Dinner Recipes >
- Subscriber-Exclusive Grilling Recipes >
- Subscriber-Exclusive Italian Recipes >
- Subscriber-Exclusive Low Carb Recipes >
- Subscriber-Exclusive Mushroom Recipes >
- Subscriber-Exclusive Nut Recipes >
- Subscriber-Exclusive Quick Dinner Recipes >
- Subscriber-Exclusive Taste of Home Magazine Recipes >
- Subscriber-Exclusive Tomato Recipes >
- Subscriber-Exclusive Vegetarian Recipes >
- Taste of Home Magazine Dinner Recipes >
- Taste of Home Magazine Recipes >
- Taste of Home Magazine Vegetarian Recipes >
- Tomato Recipes >
- Vegetarian Dinner Recipes >
- Vegetarian Main Dishes >
- Vegetarian Recipes >