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Ricotta-Stuffed Portobello Mushrooms

These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. —Tre Balchowsky, Sausalito, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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 until mushrooms are tender, 8-10 minutes. 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.
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.
Nutrition Facts
1 stuffed mushroom: 201 calories, 13g fat (4g saturated fat), 22mg cholesterol, 238mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 12g protein. Diabetic Exchanges: 1-1/2 fat, 1 medium-fat meat, 1 vegetable.

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Average Rating:
  • pols005
    Sep 6, 2016

    These were quite tasty. I only made a couple of mushrooms so I modified the recipe. I also salted the tomatoes on top. I would definitely make this again.

  • vj221979
    Jun 25, 2015

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

  • rjbeery75
    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.

  • Madeline615
    Jul 10, 2014

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

  • havingfunwithmyfamily
    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.

  • cctp1016
    Jun 10, 2014

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

  • uncorked
    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.

  • pkh575
    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.