Creamy Ricotta Stuffed Portobello Mushrooms

Grilled Creamy Ricotta Stuffed Portobello Mushrooms for a fun summer BBQ recipe. Portobellos stuffed with ricotta, Parmesan, tomato, herbs and pesto.

When you think of beer and cooking, most like beer marinated or beer battered comes to mind. I’m a fan of those, but beer pairing can be is just as fun. It’s common with wine but works equally well with beer. Read on for my suggested pairing with these Creamy Ricotta Stuffed Portobello Mushrooms.

I’ve used mushrooms on skewers like in my teriyaki mushrooms recipe and thought it would be fun to make them the highlight of a recipe. Portobello mushrooms are large, flat mushrooms about the size of a burger. With a meaty, steak-like flavor, they are often used as a vegetarian/vegan substitute. The bottom center forms a bowl that begs to be filled with deliciousness.

A flavorful, herbed creamy ricotta filling complements the meaty, savory flavor of portobello mushrooms. Ricotta, parmesan cheese, Italian seasoning, garlic and fresh parsley is a simple mixture that only takes minutes to create. Fill your mushroom and place on a grill to char slightly and heat through. Once done, top with pesto for a truly unique summer appetizer. This recipe is best pair with rum mule cocktail.

Creamy Ricotta Stuffed Portobello Mushrooms recipe at-a-glance:

Difficulty: Easy
Flavor profiles: Meaty and umami with savory, cheesy flavors.
Texture: Thick, tender portobello mushrooms with soft, creamy filling.
Dietary options/substitutions: If allergic to nuts omit pesto or use nut-free pesto. The ricotta filling would also go well over grilled steak or chicken.

More recipes with mushroom you may like:

• Mushroom Tart Recipe
• Mushroom Meatloaf
• Sausage Stuffed Mushrooms
• Garlic Herbed Pork Loin with Mushroom Wine Sauce
• Mushroom, Spinach and Ham Quiche
• Cheese Burgers on Portobello Buns

Creamy Ricotta Stuffed Portobello Mushrooms

Written by Matt | Plating Pixels

Portobellos stuffed with ricotta, Parmesan, tomato, herbs and pesto.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizer

Cuisine Italian

Servings 4

Calories 359 kcal

Ingredients

  

1x2x3x

• 1 cup ricotta cheese
• 1 cup shredded parmesan cheese
• 2 garlic cloves minced
• ¼ teaspoon pepper
• 1 tablespoon Italian seasoning
• 2 tablespoons fresh minced parsley
• 4-6 large portobello mushrooms
• ½ cup pesto

Instructions

 

• Preheat grill to medium heat. In a medium bowl stir together ricotta, parmesan, garlic, pepper, seasoning and parsley. Set aside.
• Remove stems and scrape gills from mushrooms while upside down, discard. Fill each with tomato slice and ricotta mixture.
• Grill, covered, over medium heat 7-10 minutes, until slightly charred and heated through. Top with desired amount of pesto and serve.

Nutrition Facts

Creamy Ricotta Stuffed Portobello Mushrooms

Serving Size

 

1 stuffed mushroom

Amount per Serving

Calories

359

% Daily Value*

Fat

 

26

g

40

%

Saturated Fat

 

11

g

69

%

Cholesterol

 

55

mg

18

%

Sodium

 

733

mg

32

%

Potassium

 

428

mg

12

%

Carbohydrates

 

10

g

3

%

Fiber

 

2

g

8

%

Sugar

 

3

g

3

%

Protein

 

20

g

40

%

Vitamin A

 

1305

IU

26

%

Vitamin C

 

3.1

mg

4

%

Calcium

 

482

mg

48

%

Iron

 

1.5

mg

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword ricotta stuffed mushrooms, ricotta stuffed portobello mushroom, stuffed mushrooms with ricotta

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