Best 4 Ricotta Stuffed Portobello Mushrooms Recipes
**Savory and Satisfying: A Culinary Journey with Ricotta-Stuffed Portobello Mushrooms**
Embark on a delightful culinary adventure with our exquisite ricotta-stuffed portobello mushrooms, a symphony of flavors and textures that will tantalize your taste buds. These hearty mushrooms, brimming with a luscious filling of ricotta cheese, Parmesan cheese, herbs, and spices, are roasted to perfection, creating a delectable dish that is both visually appealing and incredibly flavorful. As you bite into these succulent mushrooms, the creamy ricotta filling bursts forth, complemented by the earthy notes of the portobello and the aromatic blend of herbs and spices. Whether you're hosting a special occasion dinner or simply seeking a satisfying meal, our ricotta-stuffed portobello mushrooms are sure to impress. This article presents a curated collection of recipes that showcase the versatility of this dish, offering variations that cater to diverse dietary preferences and culinary styles. From classic preparations to innovative twists, these recipes provide a comprehensive guide to creating this delectable dish.
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 201 calories, Fat 13g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 238mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
SPINACH & RICOTTA STUFFED PORTOBELLO MUSHROOMS
These stuffed portobello mushrooms are fresh and fantastic. Super hearty, they're stuffed with spinach, cheese, and fresh veggies. Red bell peppers add a mild flavor to the cheesy filling while onion gives a little bite. We added the optional bacon and love the saltiness it adds to the filling. Enjoy these portobello mushrooms...
Provided by Jennifer Bass
Categories Vegetable Appetizers
Time 40m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 425. Cover a baking sheet with foil and lightly spray with non-cooking spray. Place mushrooms, gill side up, on baking sheet.
- 2. In a small skillet, add the spinach with 1/2 cup water and cover. Cook on medium-high heat until spinach has wilted. Drain well and squeeze to remove any excess water. Set aside.
- 3. Combine the ricotta, Parmesan, and 3/4 cup mozzarella in a medium-sized bowl.
- 4. Add the bell pepper, onion, garlic, and spinach. Combine well.
- 5. If you opted for the bacon, mix it in.
- 6. Stuff mushrooms with cheese mixture.
- 7. Top with remaining mozzarella.
- 8. Bake for approximately 25 minutes.
PORTOBELLO STUFFED WITH RICOTTA AND SAUSAGE
Large portobello caps stuffed with ricotta cheese and chicken or turkey sausage = a mouthwatering delight everybody can enjoy.
Provided by LikesItHot
Categories Poultry
Time 35m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cook the sausage until done. Cut into small chunks.
- Place 1/4 cup of ricotta inside the portobello cap, gently spread it around evenly.
- Sprinkle the garlic powder and oregano over the ricotta.
- Add sausage chunks on top of the ricotta and bake at 375 for 15-20 minutes. Mushroom will be softer when done.
STUFFED PORTOBELLO MUSHROOMS
Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
- Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
- Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
- Bake 10-12 minutes or until mushrooms are tender.
Nutrition Facts : Calories 202 calories, Carbohydrate 8.2 g, Cholesterol 30.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 6.3 g, Sodium 286.7 mg, Sugar 3 g
Tips:
- To ensure portobello mushrooms are cooked evenly, choose mushrooms that are similar in size.
- For a vegetarian alternative to the ricotta filling, try using mashed tofu or roasted eggplant instead.
- To save time, pre-roast the portobello mushrooms and make the ricotta filling ahead of time.
- If you don't have fresh herbs on hand, use 1 teaspoon of dried oregano or basil instead.
- Serve the stuffed portobello mushrooms as a main course or as a side dish with a salad or roasted vegetables.
Conclusion:
Ricotta stuffed portobello mushrooms are a delicious and versatile dish that can be enjoyed for lunch or dinner. They are easy to make and can be tailored to your own taste preferences. With a little creativity, you can create a variety of different flavor combinations by experimenting with different fillings and toppings. So next time you're looking for a quick and easy meal, give ricotta stuffed portobello mushrooms a try!
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