Vegetarian Stuffed Portobello Mushrooms
Vegetarian stuffed portobello mushrooms, overflowing with a creamy blend of three cheeses and crowned with crisp savory breadcrumbs.
Servings: 4 servings
Ingredients
- 4 portobello mushrooms, brushed or wiped clean
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
Filling
- 1 cup part-skim ricotta cheese
- ½ cup roughly chopped sun-dried tomatoes
- ¼ cup part-skim shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh basil
- ⅛ teaspoon coarse ground black pepper
Bread crumb topping
- 1 tablespoon unsalted butter
- 2 cloves garlic, finely minced
- ½ cup panko breadcrumbs
- ¼ cup finely chopped fresh parsley
- ½ teaspoon dried oregano
- ⅛ teaspoon kosher salt
Instructions
- Preheat oven to 400°F.
- Scrape black gills out of mushrooms with a spoon and remove stem.4 portobello mushrooms, brushed or wiped clean
- Brush outsides (tops) of mushroom caps lightly with olive oil. Place mushrooms on a parchment paper lined baking sheet, gill side up; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.1 tablespoon olive oil, ¼ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- In a small bowl, mix together ricotta, tomatoes, mozzarella, Parmesan, basil, and ⅛ teaspoon black pepper. Fill mushroom caps with cheese mixture.1 cup part-skim ricotta cheese, ½ cup roughly chopped sun-dried tomatoes, ¼ cup part-skim shredded mozzarella cheese, ¼ cup grated Parmesan cheese, ¼ cup chopped fresh basil, ⅛ teaspoon coarse ground black pepper
- In a small skillet over medium heat, melt butter. Add garlic, stirring constantly for one minute. Remove from heat. Stir in panko, parsley, oregano, and salt until combined.1 tablespoon unsalted butter, 2 cloves garlic, finely minced, ½ cup panko breadcrumbs, ¼ cup finely chopped fresh parsley, ½ teaspoon dried oregano, ⅛ teaspoon kosher salt
- Spread panko mixture evenly over cheese filling.
- Bake mushrooms in the preheated oven until tender and cheese is melted, about 15 to 17 minutes.
Video
Notes
- Make-Ahead: Mix up the filling and prepare the breadcrumb topping the night before. Refrigerate both until you're ready to stuff the mushrooms. Plan to add a few minutes to the baking time.
- Storage & Reheating Tips: Refrigerate leftovers up to three days, tightly wrapped. To reheat, put the mushrooms on a baking sheet and into a preheated oven (400°F) for ten minutes or until heated through.
- Make an appetizer instead. Stuff white button mushrooms with prepared filling; top with panko and bake as directed.
Nutrition
Calories: 255kcal | Carbohydrates: 18g | Protein: 14g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 520mg | Potassium: 618mg | Fiber: 2g | Sugar: 6g | Vitamin A: 932IU | Vitamin C: 11mg | Calcium: 322mg | Iron: 2mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.