Ricotta-Stuffed Portobello Mushrooms
Total TimePrep/Total Time: 30 min.
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.
Very good but I think the cheese mixture is only enough for 4, will make again though.
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.
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.