Description
Indulge in these flavorful Pesto Ricotta Stuffed Portobello Mushrooms, featuring a creamy ricotta filling infused with vibrant basil pesto. Perfect for entertaining or a cozy weeknight meal, this dish is sure to impress!
Ingredients
- Large portobello mushrooms (4-5 inches in diameter)
- Whole milk ricotta cheese
- Basil pesto
- Grated Parmesan cheese
- Minced garlic (1-2 cloves)
- Salt
- Black pepper
- Shredded mozzarella cheese (optional)
- Fresh basil or parsley (for garnish)
- Olive oil
Instructions
- Prepare Your Portobello Mushrooms: Gently wipe each mushroom cap with a damp paper towel to clean off any dirt. Remove the stems and scrape out the dark gills from the underside of each mushroom cap. Brush the tops and undersides with olive oil and season with salt and pepper. Place them gill-side up on a baking sheet.
- Preheat Oven and Prepare the Filling: Preheat your oven to 375°F (190°C). In a medium bowl, combine the ricotta cheese, pesto, grated Parmesan cheese, minced garlic, and a pinch of salt and black pepper. Stir until well combined and creamy.
- Stuff the Mushrooms: Spoon the ricotta-pesto mixture generously into each prepared portobello cap, mounding it slightly in the center.
- Add the Mozzarella Topping (Optional): Sprinkle shredded mozzarella cheese over the top of each stuffed mushroom.
- Bake to Perfection: Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the mushroom caps are tender and the filling is heated through and bubbly.
- Serve and Garnish: Remove the mushrooms from the oven and let them cool for a minute. Garnish with fresh chopped basil or parsley and serve immediately.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mushroom
- Calories: 250
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 40 mg
Keywords: Avoid washing portobellos directly under water to prevent sogginess. You can personalize the filling by adding finely chopped vegetables or using different types of pesto. These mushrooms can be prepared a day in advance and stored uncooked in the refrigerator.