Ricotta-Stuffed Portobello Mushrooms Recipe

Name: Ricotta-Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup reduced-fat ricotta cheese; 3/4 cup grated Parmesan cheese, divided; 1/2 cup shredded part-skim mozzarella cheese; 2 tablespoons minced fresh parsley; 1/8 teaspoon pepper; 6 large portobello mushrooms; 6 slices large tomato; 3/4 cup fresh basil leaves; 3 tablespoons slivered almonds or pine nuts, toasted; 1 small garlic clove; 2 tablespoons olive oil; 2 to 3 teaspoons water

Servings: persons

3/4 cup reduced-fat ricotta cheese
3/4 cup grated Parmesan cheese, divided
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons minced fresh parsley
1/8 teaspoon pepper
6 large portobello mushrooms
6 slices large tomato
3/4 cup fresh basil leaves
3 tablespoons slivered almonds or pine nuts, toasted
1 small garlic clove
2 tablespoons olive oil
2 to 3 teaspoons water

1
In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices.
2
Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula.
3
Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 3/4 cup reduced-fat ricotta cheese, 3/4 cup grated Parmesan cheese, divided, 1/2 cup shredded part-skim mozzarella cheese, 2 tablespoons minced fresh parsley, and more.

Yes, Ricotta-Stuffed Portobello Mushrooms 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.

Ricotta-Stuffed Portobello Mushrooms

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