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Stuffed Portobello Mushrooms

Delicious Stuffed Portobello Mushrooms for Any Occasion

Try these Stuffed Portobello Mushrooms, with creamy cheese filling and earthy flavors, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 mushrooms
Course: Appetizers
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 4 pieces Portobello Mushrooms Large and firm
For the Cheese Filling
  • 1 cup Ricotta Cheese Consider dairy-free for vegan option
  • 1 cup Mozzarella Cheese Low-fat can be used
  • 1/2 cup Parmesan Cheese Nutritional yeast as vegan alternative
For Flavor
  • 3 cloves Garlic Minced
  • 1/4 cup Fresh Parsley Chopped; basil can be used
  • 2 teaspoons Italian Herbs Pre-mixed Italian seasoning optional

Equipment

  • baking sheet
  • mixing bowl
  • spoon
  • Paper towels

Method
 

Directions
  1. Preheat your oven to 375°F (190°C).
  2. Carefully clean the Portobello mushroom caps under running water and pat them dry. Remove the stems and scoop out the gills.
  3. In a mixing bowl, combine ricotta, mozzarella, and Parmesan cheese, and stir in garlic, parsley, and Italian herbs.
  4. Generously fill each mushroom cap with the cheese mixture, mounding it gently.
  5. Place the stuffed mushrooms in the oven and bake for approximately 25 minutes, until tender and bubbly.
  6. Allow the mushrooms to cool for a few minutes before serving.

Nutrition

Serving: 1mushroomCalories: 220kcalCarbohydrates: 10gProtein: 15gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 250mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze them before baking.

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