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Ricotta-Stuffed Portobello Mushrooms Recipe
Ricotta-Stuffed Portobello Mushrooms Recipe photo by Taste of Home
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Ricotta-Stuffed Portobello Mushrooms Recipe

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4.5 7 7
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These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like them served with grilled asparagus. —Tre Balchowsky, Sausalito, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

201 calories: 1 stuffed mushroom, 13g fat (4g saturated fat), 22mg cholesterol, 238mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 12g protein Diabetic Exchanges: 1 medium-fat meat, 1 vegetable 1 fat.

Directions

  1. 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.
  2. Grill, covered, over medium heat 8-10 minutes or until mushrooms are tender. Remove from grill with a metal spatula.
  3. 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.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Ricotta-Stuffed Portobello Mushrooms in Taste of Home June/July 2014

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Ricotta-Stuffed Portobello Mushrooms

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
vj221979
Reviewed Jun. 25, 2015

"Very good but I think the cheese mixture is only enough for 4, will make again though."

MY REVIEW
rjbeery75
Reviewed Aug. 31, 2014

"Very good! Used cottage cheese instead of ricotta because I always have that on hand and still very good! Used my own home-made pesto that I keep frozen to speed prep up."

MY REVIEW
Madeline615
Reviewed Jul. 10, 2014

"I made these on the stove and they were so good, I had one for breakfast the next morning ;)"

MY REVIEW
havingfunwithmyfamily
Reviewed Jul. 1, 2014

"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."

MY REVIEW
cctp1016
Reviewed Jun. 10, 2014

"These were very tasty! I only ended up being able to fill 4 mushroom with the filling."

MY REVIEW
uncorked
Reviewed Jun. 2, 2014

"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."

MY REVIEW
pkh575
Reviewed May. 25, 2014

"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."

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