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Creamy Ricotta Stuffed Portobello Mushrooms
Portobellos stuffed with ricotta, Parmesan, tomato, herbs and pesto.
Course
Appetizer
Cuisine
Italian
Keyword
ricotta stuffed mushrooms, ricotta stuffed portobello mushroom, stuffed mushrooms with ricotta
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
359
kcal
Author
Plating Pixels
Ingredients
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
Serving:
1
stuffed mushroom
|
Calories:
359
kcal
|
Carbohydrates:
10
g
|
Protein:
20
g
|
Fat:
26
g
|
Saturated Fat:
11
g
|
Cholesterol:
55
mg
|
Sodium:
733
mg
|
Potassium:
428
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
1305
IU
|
Vitamin C:
3.1
mg
|
Calcium:
482
mg
|
Iron:
1.5
mg