Ricotta-Stuffed Portobello Mushroom Recipe

Name: Ricotta-Stuffed Portobello Mushroom
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Large Portobello Mushroom Cap; 1 Tablespoon Unsalted Butter; 1 teaspoon Olive Oil; 1 whole Small Shallot, Diced; 1 clove Garlic, Minced; 1 whole Asparagus Spear, Sliced In Thin Rounds Like A Green Onion; 1/2 cups Ricotta; 1/2 cups Bread Crumbs (maybe Less); 1 pinch Dried Basil; 1 pinch Dried Oregano; 1 pinch Kosher Salt To Taste; 1 pinch Freshly Ground Black Pepper, To Taste; 1/4 cups Freshly Grated Parmigiano Reggiano; 1 whole Roma Tomato, Diced; 1/4 cups White Wine; 4 leaves Basil, Chiffonade

Servings: persons

1 whole Large Portobello Mushroom Cap
1 Tablespoon Unsalted Butter
1 teaspoon Olive Oil
1 whole Small Shallot, Diced
1 clove Garlic, Minced
1 whole Asparagus Spear, Sliced In Thin Rounds Like A Green Onion
1/2 cups Ricotta
1/2 cups Bread Crumbs (maybe Less)
1 pinch Dried Basil
1 pinch Dried Oregano
1 pinch Kosher Salt To Taste
1 pinch Freshly Ground Black Pepper, To Taste
1/4 cups Freshly Grated Parmigiano Reggiano
1 whole Roma Tomato, Diced
1/4 cups White Wine
4 leaves Basil, Chiffonade

1
1.
2
Scrape the gills out of the mushroom cap.
3
2.
4
Heat butter and oil in a small skillet over medium heat.
5
Add shallot, garlic, and asparagus and cook until softened.
6
Remove from heat and allow to cool for a few minutes.
7
Leave oil in the pan.
8
3.
9
Combine cooked veggies with cheese, bread crumbs, and dried herbs, salt and pepper.
10
Pile on top of the mushroom cap and coat with a sprinkling of parmesan.
11
4.
12
Bake on a foil-lined, oiled baking sheet at 375F for about 20 minutes or until the cheese browns.
13
5.
14
While mushroom is cooking, bring tomato and wine to a boil in the skillet used to cook the veggies.
15
Reduce heat and simmer until most of the liquid is evaporated.
16
6.
17
When mushroom is done, stir the basil into the tomatoes and top the mushroom with the tomato sauce.
18
7.
19
Serve with a side of asparagus.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 whole Large Portobello Mushroom Cap, 1 Tablespoon Unsalted Butter, 1 teaspoon Olive Oil, 1 whole Small Shallot, Diced, and more.

Yes, Ricotta-Stuffed Portobello Mushroom falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ricotta-Stuffed Portobello Mushroom

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions