Savory Stuffed Portobello Mushrooms for Comforting Feasts

Delight in these Stuffed Portobello Mushrooms packed with a creamy three-cheese filling for a comforting dish perfect for any occasion.

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Prep Time 15

Cook Time 25

Cooling Time 5

Total Time 45

Servings: 4 mushrooms

Course: Appetizers

Cuisine: Italian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Mushroom Caps

4 caps Portobello Mushrooms Large and sturdy, perfect for holding filling.

For the Cheese Filling

1 cup Ricotta Cheese Use part-skim for a lighter option.
1 cup Mozzarella Cheese Can replace with low-fat or dairy-free alternatives.
1/2 cup Parmesan Cheese Nutritional yeast can be used as a vegan substitute.

For Seasoning

2 cloves Garlic Minced for best flavor.
1 cup Fresh Parsley Can substitute with basil or cilantro.
1 tablespoon Italian Herbs Oregano or thyme can be used as alternatives.

Equipment

Oven
Baking sheet
Mixing Bowl
parchment paper

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and prepare your baking sheet.
Clean the Portobello mushrooms, remove the stems, and place them gill-side up on the baking sheet.
Mix together the ricotta, mozzarella, parmesan, minced garlic, chopped parsley, and Italian herbs until well blended.
Spoon the cheese mixture generously into each mushroom cap.
Bake in the preheated oven for about 25 minutes until tender and the cheese is bubbly.
Allow to cool slightly before serving and garnish with fresh parsley.

Nutrition

Serving: 1mushroomCalories: 250kcalCarbohydrates: 10gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 450mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 5mgCalcium: 20mgIron: 8mg

Notes

Perfect as an appetizer or main dish; can be served with a simple salad or crusty bread.

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