Step-by-step instructions
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper to make for easy cleanup.
Brush the caps of the Portobello mushrooms with olive oil and season with salt and black pepper.
In a small bowl, mix together ricotta cheese, grated Parmesan, minced garlic, chopped parsley, and additional salt and pepper.
Carefully stuff each mushroom cap with the ricotta mixture, pressing lightly to ensure they’re well filled.
Bake for 18–20 minutes, or until the mushrooms are tender and the filling is lightly golden on top.
While the mushrooms are baking, melt butter in a small saucepan over medium heat. Add minced garlic, thyme, and rosemary, cooking for 1–2 minutes until fragrant.
Once the mushrooms are done, drizzle the garlic butter herb mixture over the baked mushrooms.
Garnish with fresh parsley or a sprinkle of red pepper flakes for an extra kick, if desired.
Best ways to enjoy it
These Ricotta-Stuffed Portobello Mushrooms are fantastic on their own, but you can elevate the dining experience by pairing them with a fresh arugula salad drizzled with balsamic vinaigrette or perhaps serving them alongside buttery garlic bread. They also go wonderfully with a light white wine, such as a Pinot Grigio or Sauvignon Blanc.
Keeping leftovers fresh
To store any leftovers, allow the mushrooms to cool completely before transferring them to an airtight container. They can be refrigerated for up to 3 days. Reheating is best done in the oven to maintain the texture; simply warm them at 350°F (175°C) for about 10 minutes. Freezing is not recommended as the texture may change once thawed.
Extra advice
- For an added layer of flavor, consider adding a touch of lemon zest to the ricotta filling.
- Ensure your mushrooms are thoroughly cleaned, as they can trap dirt and grit. Wipe them gently with a damp cloth instead of rinsing under water to preserve their texture.
- If you’re short on fresh herbs, dried herbs can work in a pinch. Use about one-third the amount when substituting dried for fresh.
Creative twists
Feel free to experiment! You could add sautéed spinach or sun-dried tomatoes into the ricotta for an extra burst of flavor. For a spicy kick, incorporate some diced jalapeños or top with a drizzle of sriracha after baking. For a Mediterranean twist, try adding feta cheese or olives for a unique flavor profile.
FAQs
What is the prep time for this recipe?
The preparation time is approximately 15 minutes, with an additional 18–20 minutes for baking.
Can I use other types of mushrooms?
Absolutely! While Portobello mushrooms work best for stuffing, you can try using large cremini or shiitake mushrooms for a different flavor and appearance.
Is the dish suitable for freezing?
While it’s best enjoyed fresh, you can freeze the stuffed mushrooms before baking. Just be sure to defrost them in the fridge overnight before you bake.
